Thursday, January 23, 2014

Homemade KIND Bars: Dark Chocolate, Nuts & Sea Salt


How many of you spend upwards of $2.50 for your favorite KIND Bar in the grocery store. They are so damn delicious, but always leave my wallet feeling empty. So I went on a hunt to find a way to make them at home myself, and lo and behold, I found an exact replica recipe. It cost me about $15 to buy all of the necessary ingredients that I didn't already have on hand, and even have enough leftover to make another batch or two! This recipe makes 20 bars, which means I am saving money, and I get to enjoy my favorite sweet and salty treat on the go!

Homemade KIND Bars: Dark Chocolate, Nuts & Sea Salt

Ingredients:

  • 2 cups whole roasted unsalted almonds
  • 3/4 cup whole roasted unsalted peanuts
  • 3/4 cup roasted walnuts, chopped
  • 1/2 cup crispy puff cereal (I used Rice Krispie's)
  • 1 tbsp. ground flaxseed
  • 1/2 cup honey
  • 1/3 cup brown rice syrup (can be found on Amazon)
  • 3/4 tsp. sea salt
  • 1 tsp. vanilla extract
  • candy thermometer
  • 1 cup dark chocolate chips
  • 1 tbsp. coconut oil
Grease a 9x13-inch pan, spatula, and the flat bottom of a drinking glass with non-stick cooking spray. Set aside.

Add toasted nuts to a large bowl. Add puffed cereal and flaxseed meal. Stir to combine and then set aside. 

In a 2-quart saucepan, heat the honey, brown rice syrup, vanilla, and 1/4 tsp. sea salt over medium-high heat. Cook, stirring frequently, until mixture reaches 260 degrees F (hard ball stage). Immediately pour the mixture over the nut mixture and stir with greased spatula until evenly coated.

Quickly transfer to the greased 9x13 pan, use the bottom of the greased glass bottom to press the mixture evenly in the pan until compacted. 

Sprinkle top with remaining sea salt. Let cool at room temperature for 20 minutes. While the mixture is still slightly warm, invert the pan onto a large cutting board and tap until mixture falls out in one piece. You may need to use a knife or spatula to loosen the edges.


Cut into 20 bars then allow them to cool completely before drizzling with chocolate.


In a small bowl, melt the chocolate and oil together in 20 second increments, stirring each time until melted and smooth; about 60 seconds total. Use a spoon to drizzle over the bars and let harden. Store at room temperature with parchment paper between bars for up to one week. Or store in the fridge to preserve longer. 

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