School is back in session and your afternoons are suddenly very busy. You need a snack that keeps you going until dinner time. These homemade nut bars are the perfect solution for your family.
They are crunchy, sweet, and satisfyingly salty. You can skip the expensive store-bought bars this week. This recipe delivers fresh, golden goodness right from your own oven.
Why This Recipe Is a Winner
Making your own snacks at home saves you money. You also get to control every single ingredient. These bars are packed with protein from almonds, walnuts, and cashews.
They are perfect for busy fall weeknights when you need a quick boost. Your kids will love the chocolate drizzle on top. It feels like a treat but stays nutritious and balanced.
Simple Method
If you can stir a bowl, you can make these. The process is very straightforward and beginner-friendly. We start by toasting the nuts to bring out their flavor.
Then, you just mix everything together and bake. It is much easier than it looks. Even if you are new to baking, you can do this with great success.
Ingredients You’ll Need
These bars use simple pantry staples you likely already have. Fresh nuts make a huge difference here.
- 1.5 cups whole almonds
- 1 cup walnut halves
- 0.5 cup cashew halves
- 0.33 cup honey
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 4 ounces dark chocolate (70% cocoa), chopped
- 1 teaspoon flaky sea salt for finishing
Step-by-Step
- Preheat oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang.
- Toast the almonds, walnuts, and cashews on a baking sheet for 10 minutes or until fragrant.
- In a large bowl, combine the toasted nuts, honey, vanilla extract, and fine sea salt, stirring until all nuts are evenly coated.
- Transfer the mixture to the prepared baking pan and press down firmly using a spatula or the bottom of a measuring cup to create an even layer.
- Bake for 15 minutes or until the edges are golden brown.
- Remove from oven and allow to cool completely in the pan for at least 1 hour.
- Melt the dark chocolate in a double boiler or microwave in 30-second intervals until smooth.
- Drizzle or spread the melted chocolate over the cooled nut layer and sprinkle immediately with flaky sea salt.
- Refrigerate for 20 minutes to set the chocolate, then lift the bars out of the pan and slice into 12 rectangular pieces.
Best Ways to Enjoy It
These bars are wonderful for a mid-morning break. Pack them into containers for easy weekday lunches at work. They stay firm and travel very well in a bag.
Try serving them with a warm cup of herbal tea. Or, enjoy one as a quick breakfast on your way out the door. Your whole family will reach for these again and again.
Keep It Fresh
Store your bars in an airtight container in the fridge. They will stay crisp and delicious for up to two weeks. You can also freeze them for longer storage.
If you freeze them, wrap each bar individually. This makes it easy to grab one at a time. They thaw on the counter in just ten minutes.
Tips for Best Results
- Toast the nuts until they smell fragrant and look golden.
- Don’t skip the parchment paper for easy removal.
- Press the mixture very firmly into the pan before baking.
- Let the bars cool completely before you try to slice them.
- Use high-quality dark chocolate for the best flavor profile.
- Sprinkle the sea salt immediately while the chocolate is wet.
- Wet your spatula slightly if the honey mixture sticks to it.
- Cut the bars with a sharp, straight-edge knife for clean lines.
Ways to Switch It Up
- Swap the cashews for pecans for a deeper fall flavor.
- Use maple syrup instead of honey for a vegan option.
- Add a handful of dried cranberries for a chewy texture.
- Try milk chocolate if your kids prefer a sweeter taste.
Common Questions
Can I use different nuts?
Yes, you can use any variety of nuts you enjoy. Just keep the total volume of nuts the same. Macadamias or peanuts also work beautifully in this recipe.
Why are my bars falling apart?
This usually happens if they weren’t pressed down hard enough. Make sure to use the bottom of a cup to pack them. Cooling them fully in the fridge also helps them set.
I hope these bars bring a little bit of ease to your busy week. There is nothing like a homemade snack to make you feel nourished and ready for anything. Happy baking, friends!
— Katie Wood
Ingredients
- 1.5 cups whole almonds
- 1 cup walnut halves
- 0.5 cup cashew halves
- 0.33 cup hone y
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 4 ounces dark chocolate (70% cocoa), chopped
- 1 teaspoon flaky sea salt for finishing
Instructions
- Preheat oven to 325°F (165°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang.
- Toast the almonds, walnuts, and cashews on a baking sheet for 10 minutes or until fragrant.
- In a large bowl, combine the toasted nuts, honey, vanilla extract, and fine sea salt, stirring until all nuts are evenly coated.
- Transfer the mixture to the prepared baking pan and press down firmly using a spatula or the bottom of a measuring cup to create an even layer.
- Bake for 15 minutes or until the edges are golden brown.
- Remove from oven and allow to cool completely in the pan for at least 1 hour.
- Melt the dark chocolate in a double boiler or microwave in 30-second intervals until smooth.
- Drizzle or spread the melted chocolate over the cooled nut layer and sprinkle immediately with flaky sea salt.
- Refrigerate for 20 minutes to set the chocolate, then lift the bars out of the pan and slice into 12 rectangular pieces.
