Dark Chocolate Nut Squares: My Favorite Chunky, Nutty Treat
Catching Up Over Chocolate (You Know, Like Old Friends Do)
So, you know those days when all you want is something sweet, but not so sweet you get an instant sugar headache? (Please tell me that’s not just me). Anyway, this recipe for Dark Chocolate Nut Squares totally came from an afternoon of rummaging through my pantry, hoping to strike gold. My mum used to call it my ‘mad scientist hour,’ although there’s nothing particularly wild about melting chocolate. Actually, on second thought, that was the time I forgot to double-boil and scorched my favorite saucepan. May it rest in peace. Anyway, these are the squares I always come back to. Decadent, slightly sophisticated, but easy enough that you can absolutely chat on the phone while making them. Or, in my case, explain to my little nephew for the 43rd time why we don’t microwave the nuts in foil.
Why You’ll Love This More Than Any Other Chocolate Square
I make these when I’ve only got, say, thirty minutes before the school run and desperate (totally accurate word) for a homemade snack. My partner claims they’re his all-time favorite, which is a bold statement given his lifelong loyalty to rocky road bars. And kids? They eat them faster than I can say, “save me one!” which almost never works; honestly, next time I’m hiding a few before serving. What gets me every time is that initial snap of dark chocolate and then, BANG, a wave of roasted nuts. Only problem is when I’m lazy and don’t let them cool—chocolate everywhere. But that’s part of the fun, right?
Here’s What You’ll Need (Nothing Too Fancy, Promise)
- 300g (about 2 cups-ish) good quality dark chocolate (I sometimes use semi-sweet if it’s all I have, and no one’s noticed!)
- 1 and 1/2 cups mixed nuts – I chop up almonds, hazelnuts and cashews, but throw in whatever’s left over. My gran swore by walnuts, but honestly, up to you!
- 1/3 cup dried fruit, chopped (optional – cranberries are class, raisins are just ok, sultanas, meh)
- Scant tablespoon coconut oil (actually, butter works fine in a pinch and gives a nice flavor too)
- Small pinch of sea salt (don’t skip, trust me – makes all the difference)
- Drizzle of honey or maple syrup (optional, only if your chocolate’s on the bitter side)
How I Actually Do It (And Where It Usually Goes Wrong)
- First things first: Line a smallish baking tin (I use a 7-inch square one – but I’ve legit used a glass storage dish when I can’t find it) with some baking paper. Don’t bother greasing, chocolate pops right out.
- Melt your chocolate and coconut oil using a double boiler—or, honestly, in a heatproof bowl over barely simmering water. I sometimes chuck it in the microwave in 30-second bursts. The trick is don’t let any water sneak in, otherwise it seizes right up and you’ll end up with sad, grainy lumps.
- Chuck in your pinch of salt and give it a quick taste. (This is where I always take a finger swipe, obviously.) If it’s a little bitter, swirl in some honey or maple.
- Toss in your chopped nuts and dried fruit. Stir everything till every last bit is glossy and chocolate-covered. Don’t worry if the nuts seem to outweigh the chocolate, it all comes together somehow.
- Scrape the whole thing into your lined tin and kind of shuffle/shake it to level. It does not have to be perfect (the beauty is in the rustic, right?)
- This is the hardest part: let it set in the fridge for at least an hour. Seriously. Don’t get impatient, or you’ll end up with a cold, gooey mess. I speak from experience.
- Once it’s firm, lift it out and chop it into squares (or chunks if you’re not fussed about straight lines—I’m hopeless at symmetry myself)
Real Life Notes (AKA, the Things I Did Wrong So You Don’t Have To)
- I once skipped the salt. Never again. The chocolate tasted flat as a pancake (not a good one either).
- If the nuts are raw, I sometimes give them a quick toast in the oven—makes all the difference in flavor, just don’t forget them like I did that one time or your kitchen will smell like burnt campfire for days.
- Dried figs looked nice, but honestly, too chewy. Go for cranberries or cherries—much brighter.
What Happens If You Mix Things Up (and That One Fail)
- Pistachios look gorgeous and taste even better. Macadamias, on the other hand, were kind of lost in the crowd, if you know what I mean.
- I tried swirling in some peanut butter once. Too messy, and the squares refused to set properly; peanut butter lovers, maybe try on top like this recipe suggests (I haven’t yet, but will!).
- Add mini marshmallows and it’ll become rocky road—fun, but not what I’m after here.
Do You Need Fancy Equipment? (Spoiler: Not Really)
Look, I do have a square brownie tin, but I’ve made this in a repurposed lunchbox before (don’t tell my kid). If you don’t have baking paper, just butter the dish and hope for the best; cleaning chocolate from corners is a real chore though. Oh, and I melt chocolate in the microwave these days—my so-called double boiler is just a heatproof bowl that’s survived years, chips and all.
Storing Leftovers… If You Get Any?
These keep fine in the fridge for a week in an airtight tub. Though honestly, in my house it never lasts more than a day! Once my brother even snuck a stash, labeled it ‘broccoli,’ and it was gone before I opened the fridge again.
This Is How We Serve ‘Em At Home
Straight from the fridge is classic. Sometimes—okay, often—I crumble a chunk over porridge or mix bites into Greek yogurt. My kids dunk them in hot chocolate and call it “extra chocolatey hot chocolate,” which is pretty genius, if a bit decadent for breakfast. On Christmas Eve, it’s become a thing to add a dusting of cinnamon and smugly call it seasonal.
Pro Tips (I Learned The Hard Way)
- I once rushed the setting time and ended up scraping soft chocolate off the baking paper. Was not my proudest moment.
- It’s better with slightly roasted nuts, but if you’re in a hurry, raw will do—just not quite as addictive.
- Seriously, taste the chocolate before you start. Not all bars are created equal. (Learnt that the waxy way!)
Alright, So About Those Burning (and Occasional Silly) Questions…
- Can I use milk chocolate?
- Sure you can, though it honestly gets kind of sweet (maybe that’s my old soul sneaking in). I’d just cut back or skip any honey/maple, or you’ll need a dentist on speed-dial.
- Nuts allergy – any way to make it work?
- Absolutely, swap in seeds: pumpkin, sunflower, sesame. Even toasted oats can work, believe it or not. Not quite the same crunch, but still fab.
- No coconut oil. Is that a big deal?
- Nope! Use real butter, or skip entirely—the chocolate should set but might be a bit firmer. Once, I just left it out and nobody noticed (I think, anyway).
- Why’s my chocolate sweaty looking when it comes out the fridge?
- Ah, that’s just condensation. Nothing wrong with it. If it really bugs you, rest the tray at room temp for 15 mins before cutting. Or just eat quickly. Works every time.
- Can I double (or triple) this recipe?
- Go for it. But unless you’ve a crowd to feed, start slow—I’ve over-committed before and ended up distributing squares to half the street. Not that they complained, mind you.
And that’s pretty much it! Enjoy making (and probably devouring) these little beauties—and if you find a combo that’s even better, do let me know. I’m all ears for anything involving chocolate, mate.
Ingredients
- 200g dark chocolate (70% cacao or higher), chopped
- 1/2 cup unsalted almonds, roughly chopped
- 1/2 cup unsalted cashews, roughly chopped
- 1/2 cup unsalted pecans, roughly chopped
- 1/3 cup dried cranberries
- 1/4 teaspoon sea salt
- 1 teaspoon coconut oil
- 1/4 teaspoon vanilla extract
Instructions
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1Line an 8-inch (20cm) square baking pan with parchment paper, leaving an overhang for easy removal.
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2In a microwave-safe bowl, combine chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.
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3Stir in the vanilla extract, then add the almonds, cashews, pecans, and dried cranberries. Mix until the nuts and fruit are well coated.
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4Pour the mixture into the prepared pan and spread evenly. Sprinkle the top with sea salt.
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5Chill in the refrigerator for at least 1 hour or until firm. Lift out of the pan and cut into 16 squares to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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