You can go off-road and make up your own combinations with seeds such as sesame or chia, other nuts like cashews and pecans, dried fruit and even spices like ginger and cardamom. Replacing half the brown rice syrup with a beaten egg white will reduce the sugar content and give you a little protein boost.
Make sure you wait until they are completely cool before drizzling the chocolate or attempting to wrap them.
3/4 cup whole roasted, unsalted almonds
2/3 cup roasted, unsalted peanuts
2/3 cup coarsely chopped walnuts
1 cup crisped brown rice cereal (may substitute puffed grain cereals)
1/4 teaspoon kosher salt, plus more for finishing
1/4 cup brown rice syrup
1 large egg white, beaten
1/3 cup bittersweet chocolate pieces/chips
1/2 teaspoon vegetable oil
Preheat the oven to 325 degrees. Line a quarter baking sheet with parchment paper, leaving some paper overhang (for easier extraction later).
Combine all the nuts, the cereal and the salt in a mixing bowl.
Gently heat the brown rice syrup until liquid, either in a microwave on MEDIUM-LOW for 20 seconds or on the stove top in small saucepan over medium-low heat. Pour the syrup over the nut mixture and stir until evenly coated, then stir in the egg white until evenly distributed. Transfer the mixture to the baking sheet, using the back of a spatula to compact the mixture into a slab, which may not fill quite to the edges.
Bake (middle rack) for about 15 minutes, or until starting to brown along the edges of the slab. Transfer to a wire rack to cool (on the sheet) for 20 minutes.
Use the parchment paper to lift the slab from the pan, transferring it to a cutting board. Cut into 16 bars of equal size. Let cool completely.
Meanwhile, prepare the chocolate drizzle: Combine the chocolate and oil in a microwave-safe bowl. Microwave on MEDIUM in 30-second increments, stirring in between, until the chocolate is melted.
Drizzle this over the bars in a crisscross pattern, then sprinkle lightly with a litle salt. Allow the chocolate to set, at least 15 minutes, before serving or storing.
Make Ahead: The bars, wrapped individually in parchment paper and kept in an airtight container, can be held at room temperature for up to 1 week, or frozen for up to 1 month.