Chocolate Dunked Salted Honey Nut Bars.

Preheat the oven to 350 degrees F. Line a 9x13 inch pyrex pan or similar size jelly roll pan with parchment paper and then grease the paper with coconut oil. This step is VERY important, it will make removing the bars SO much easier.

In a medium sauce pan, combine the honey coconut sugar and coconut oil. Bring the mixture to a boil. Once boiling, continue to boil for 3-4 minutes and then remove from the heat. Be very careful not to boil the mixture over 3-4 minutes. The longer the honey boils, the harder your bars will be. Allow the honey to cool slightly and then stir in the vanilla.

To the parchment lined pan, add the peanuts, almonds, pistachios, cashews and pepitas. Toss well to evenly combine the nuts. Sprinkle the sesame seeds and hemp seeds overtop.

Slowly pour the honey mixture over the nuts, doing your best to evenly coat the nuts. It is OK if the honey does not evenly coat all the nuts. As it warms it will spread in the oven, evenly coating the rest of the nuts.

Place on the middle rack in the oven and bake for 25-30 minutes or until the top of the bars are deep golden. Again, the longer these bake, the harder your bars will be. To get the gooey, sticky bars you see in these photos, I found baking for 25 minutes to be the perfect time. Bake for closer to 30 minutes for a firm, crunchier honey bar. Remove from the oven and let cool completely before cutting. DO NOT try and cut into the bars while they are warm, that will not end well. I let my bars sit overnight. You can also stick the bars in the freezer for 20-30 minutes, BUT don't forget about them because once they are frozen cutting the bars is impossible. Using a sharp, long knife, cut into 12-14 bars.

To dunk in chocolate, line a baking sheet with parchment paper. Place the bars on the baking sheet and freeze for 20-30 minutes. Freezing the bars makes the dipping process a million times easier. Once frozen, dip each bar into the melted chocolate, covering the bar completely in chocolate or only half way, your preference. Sprinkle each bar with flaky sea salt. Return the chocolate dunk bars to the freezer for 5 minutes to allow the chocolate to set. Store in a sealed container in a cool, dark place or in the fridge.