Salted Chocolate Mixed Nut Bars Recipes

SALTED CHOCOLATE MIXED NUT BARS

Steps:

• Preheat the oven to 350ºF. Grease an 8×8" square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
• Combine the maple syrup and coconut oil and whisk until fully combined. Stir in the coconut flour and salt until a smooth door is formed.
• Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown. Let cool completely.
• For the filling, combine the coconut sugar, maple syrup, and coconut oil in a small saucepan over medium-low heat and whisk to combine. Bring to a low boil and let simmer for about 2-3 minutes and then remove from heat. Let cool slightly.
• While it cools, whisk together the non-dairy milk, flax meal, arrowroot starch, vanilla extract, and salt in a small bowl.
• Add the milk/flax mixture to the slightly cooled sugar mixture and whisk to combine. Stir in the pecans, cashews, sliced almonds, macadamia nuts and chocolate chunks.
• Pour the mixture over the cooled crust and bake for 30 minutes.
• Let cool completely, at least 2 hours, in the refrigerator before cutting into 16 squares.
• If desired, chop and melt the remaining 1 oz. of chocolate and drizzle it over the bars. Sprinkle with flaky sea salt. Let set in the refrigerator. Store leftovers in an airtight container in the refrigerator.

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

MIXED NUT BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake for 10 minutes., Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup. , Sprinkle nuts over crust; top with butterscotch mixture. Bake until set, about 10 minutes. Cool on a wire rack. Cut into bars.

SALTED NUT BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter, using pastry blender or crisscrossing 2 knives, until evenly mixed. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes; cool slightly.
• Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan, heat all remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars, cut into 8 rows by 4 rows while warm for easiest cutting.