Line your pan with parchment paper, leaving some overhang for easy removal, and set aside.
In a microwave-safe bowl, melt the dark chocolate in short 30-second bursts, stirring in between until smooth and glossy. This will fill your kitchen with a rich, chocolaty aroma.
While the chocolate melts, toast your chopped nuts in a dry skillet over medium heat for about 3-4 minutes until fragrant, listening for a gentle sizzling sound and smelling warm, nutty notes.
In a large mixing bowl, combine the rolled oats, honey, melted butter, and a pinch of sea salt. Mix everything together until the oats are evenly coated and the mixture feels slightly sticky.
Pour the melted chocolate into the oat mixture and add the toasted nuts. Stir thoroughly with your spatula until all ingredients are coated and sticky, creating a cohesive, fudgy texture.
Transfer the mixture into your prepared pan, pressing it down firmly with the back of your spatula or your hands to create an even, compact layer. This helps the bars hold together neatly.
Refrigerate the pan for at least 2 hours, or until the mixture is set and firm to the touch. You’ll notice the chocolate glossy and the bars holding their shape.
Once chilled, lift the entire block out of the pan using the parchment overhang and place it on a cutting board. Use a sharp knife to cut into 8-12 bars, pressing down firmly for clean slices.
If desired, melt a small amount of chocolate and drizzle it over the bars for a shiny, decorative finish. Serve and enjoy these chewy, crunchy treats!
