Chocolate Bar with Nuts (Printable)

A rich dark chocolate bar filled with crunchy roasted nuts and a hint of sea salt.

# What You Need:

→ Chocolate

01 - 10.5 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 1 tbsp coconut oil (optional, for smoother texture)

→ Nuts

03 - 2.8 oz roasted mixed nuts (almonds, hazelnuts, walnuts, pecans), roughly chopped

→ Optional Add-ins

04 - 1 tbsp dried cranberries or raisins
05 - 1/2 tsp flaky sea salt (for topping)

# Directions:

01 - Line an 8 x 8 inch baking pan or chocolate bar mold with parchment paper.
02 - Melt dark chocolate and coconut oil (if using) in a heatproof bowl over simmering water, stirring gently until smooth.
03 - Remove from heat and fold in roasted mixed nuts and optional dried fruit until evenly incorporated.
04 - Pour the chocolate mixture into the prepared pan or mold, spreading evenly with a spatula.
05 - Gently tap the pan to release air bubbles, then sprinkle flaky sea salt on top if desired.
06 - Refrigerate for at least 40 minutes or until the chocolate is fully set.
07 - Remove from pan and cut into 8 bars or break into pieces before serving.

# Expert Tips:

01 -
  • You control the quality and flavor—no mystery ingredients or waxy texture from store-bought bars.
  • It's embarrassingly easy but looks and tastes like you spent hours in a kitchen testing recipes.
  • The whole process takes barely any active time, yet you end up with a gift-worthy treat that feels deeply personal.
02 -
  • Don't let water drip into your chocolate during melting—even a tiny bit will seize it into a grainy mess that's impossible to rescue.
  • Toasting your own nuts if you have them raw will give you a deeper, more complex flavor than store-roasted nuts.
  • The chocolate will seem too soft when you first pull it from the fridge, but it firms up completely as it cools to room temperature.
03 -
  • A hot knife (dip it in hot water and wipe dry between cuts) will give you clean edges without cracking the chocolate.
  • If you're doubling the recipe, use a larger pan and add just a few extra minutes to the chilling time; the chocolate will still set evenly.

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