Salted Chocolate Nutty Bars

Preheat oven to 350ºF. Line a 8×11 baking sheet or glass pyrex with parchment paper, allowing for extra parchment to hang on the sides to easily remove the bars.

In a large bowl, add nuts and seeds and mix to combine.

In a small sauce pan, add brown sugar, honey, vanilla extract and a pinch of salt. Stir with a spatula until sugar has dissolved and mixture starts to bubble.

Pour sugar mixture over the nuts, using a wooden spoon fold to combine. This will quickly become sticky and harder to fold.

Pour nutty mix into the prepared baking sheet or pyrex and press it down and into the corners with the wooden spoon. Bake in the middle rack for 20 minutes. Remove from oven and allow it to cool for about ½ hour.

Melt chocolate chips in microwave for 30–35 seconds. Pour melted chocolate into a small resealable bag or sandwich bag (right into one of the corners). Cut a tiny piece of the edge or corner of the zipper bag allowing for a small hole to release the melted chocolate. Drizzle chocolate over the nut bars, then transfer to the refrigerator for another ½ hour or so.

When completely cooled, remove the entire piece by pulling the parchment paper out, from its longer sides. Place it on a cutting board. Using a sharp long knife, cut into half lengthwise and each half into 6 bars, making 12 bars in total.