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How To Make Homemade Copycat KIND Bars

What You Need

For the bars:

Cooking spray
1 1/2 cups whole unsalted almonds (7 1/2 ounces)
1/2 cup unsalted walnuts (2 ounces)
3/4 cup unsalted dry roasted peanuts (3 1/2 ounces)
1/4 cup puffed rice or millet
1 tablespoon flaxseed meal
1 tablespoon white sesame seeds
1 tablespoon chia seeds
1 teaspoon vanilla extract
1/4 cup brown rice syrup
1/2 teaspoon coarse sea salt

For the chocolate drizzle: (optional)
3/4 cup dark chocolate chips or chunks
2 teaspoons coconut oil

8×8-inch baking pan
Parchment paper
Mixing bowls
Rimmed baking sheet
Silicone spatula
Cutting board
Chef’s knife
Wide, shallow bowl
Small zip-top bag
Kitchen shears
Airtight container
Microwave-safe bowls

Heat the oven and prepare the baking pan. Arrange a rack in the middle of the oven and heat to 325°F. Line an 8×8-inch baking pan with parchment paper that hangs over the pan on 2 sides to form a sling. Coat the pan and a large bowl with cooking spray.

Toast the almonds and walnuts. Place the almonds and walnuts in a single layer on a rimmed baking sheet. Toast until lightly browned and fragrant, 8 to 10 minutes. Coarsely chop the toasted nuts while still warm. Transfer to the greased bowl.

Mix the nuts, seeds, and flavoring. Add the peanuts, puffed rice or millet, flaxseed meal, sesame seeds, chia seeds, and vanilla. Stir with a silicone spatula to combine.
Heat the syrup. Warm the brown rice syrup in the microwave in a microwave-safe bowl for 30 seconds to make it easier to pour.

Pour the syrup over the nut mixture and stir. Immediately pour the warm syrup over the nut mixture and stir until the nuts and seeds are evenly coated.

Transfer the nut mixture to baking pan. Scrape the nut mixture into the prepared pan. Press into an even and compact layer with the spatula. Sprinkle the salt over the top.

Bake the bars. Bake until the bars are dry and lightly toasted, 18 to 20 minutes.

Partially cool the bars in the pan. Place the pan on a cooling rack and cool the bars in the pan until they are pliable and can be lifted out of the pan with the parchment sling without breaking apart, 20 to 30 minutes.

Cut the bars. Lift the slab out of the pan and place on a cutting board. Spray a large knife with cooking spray and cut the slab into 10 (1 1/2 by 3 1/2-inch) bars. Do not move the bars once they have been cut, just leave them on the cutting board to cool completely. It may take several hours for the bars to set up completely. You’ll know they are ready when you can lift a bar without having it break or fall apart in your hand.

Melt the chocolate and coconut oil. Once the bars have cooled and set, combine the chocolate and coconut oil in a shallow, wide, microwave-safe bowl, such as a cereal bowl. Microwave on HIGH until melted, 30 to 60 seconds, stirring halfway through.

Dip the bars and drizzle with chocolate. Place a sheet of parchment paper on a work surface. Dip the bottom of each bar in the chocolate and place on parchment. Transfer remaining chocolate into a small zip-top bag. Snip the corner of the bag and drizzle the chocolate over the top of the bars. Refrigerate the bars for about 15 minutes to set the chocolate.

Store the bars between parchment in an airtight container. Transfer the bars to an airtight container, dividing each layer with a piece of parchment to keep the bars from sticking together. Bars can also be wrapped individually in parchment paper for easy transport.