Nut bars are a great tasty snack or even breakfast. These nutbars not only taste great but they’re full of the good stuff. They take a few minutes to make but are so worth it…
Chocolate dipped bars.
The past weekend on Saturday we wondered in a different direction. We took a hike in the woods here are a few of the pictures of the path we took. But on Sunday we had to take our crazy dogs for a swim like we almost always do. It was quite foggy but, we didn’t let that stop us. The strange light was interesting, to say the least, hope you enjoy.
Chocolate or Not Nut Bars
- 3/4 cup honey
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons coconut oil
- 1 cup pecans
- 1 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/2 cup cashews
- 1/2 cup raw pumpkin seeds
- 2 tablespoons raw sesame seeds Black and White
- flaky sea salt for sprinkling
- 8-12 ounces dark chocolate melted
Preheat the oven to 350 degrees F. Line a quarter sheet pan or 9×13 inch baking dish or pan with parchment paper be sure the paper is long enough to extend up all sides of your dish. Give the paper a quick spray being sure to cover the side with spray oil. This step is VERY important, it will make removing the bars much easier.
In a medium saucepan, combine the honey coconut sugar and coconut oil. Bring the mixture to a boil. When it comes to a boil continue to cook for 3-4 minutes and then remove from the heat. Be very careful not to boil the mixture over 3-4 minutes. The longer the honey boils, the harder your bars will be…
To the parchment-lined pan, add the sunflower seeds, almonds, pecans, cashews and pumpkin seeds. Toss well to evenly combine the nuts. Sprinkle the sesame seeds.
Slowly pour the honey mixture over all the nuts, try to evenly coat the nuts. If you don’t cover all the nuts it’s ok. As it warms it will spread in the oven, evenly coating the rest of the nuts.
Place on the middle rack in the oven and bake for 25-30 minutes or until the top of the bars are deeply golden. Remember, the longer this bake, the harder your bars will be. To get gooey, sticky bars you’ll want to bake for 25 minutes. If you want crunchy bars, go for it and bake 30 minutes. Remove from the oven and let cool completely before cutting.
DO NOT try to cut into the bars while they are warm, the bars will be very sticky and you will have a mess. The bars can be left to sit overnight. You can also stick the bars in the freezer for 20-30 minutes, BUT don’t forget about them because once they are frozen cutting the bars is impossible. Use a sharp knife, cut into 12-14 bars.
Now to dunk in chocolate, line a baking sheet with parchment paper. Place the bars on the baking sheet and freeze for 20-30 minutes. Freezing the bars makes the dipping process a million times easier. Once frozen, dip each bar into the melted chocolate, covering the bar completely in chocolate or only halfway, your preference. Sprinkle each bar with flaky sea salt. Return the chocolate dunk bars to the freezer for 5 minutes to allow the chocolate to set. Store in a sealed container in a cool, dark place or in the fridge.
To chocolate dip or not that is entirely up to you.
These bars are great both ways.
This delicious handy snack is great on the go.