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Homemade KIND Bars Recipe: Easy, Healthy, and Delicious

Homemade KIND Bars

Crunchy, chewy homemade nut bars made with almonds, peanuts, walnuts, puffed rice, honey, and brown rice syrup. Add a dark chocolate drizzle for an extra-special finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Nut Bar Mixture
  • 1 cup Whole almonds
  • 1 cup Roasted or raw peanuts
  • 1/2 cup Walnut pieces
  • 1/2 cup Puffed rice cereal
Syrup Mixture
  • 1/3 cup Honey
  • 1/3 cup Brown rice syrup
  • 1 tablespoon Refined coconut oil or neutral vegetable oil
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Fine sea salt
Optional Topping
  • 1/2 cup Semisweet or dark chocolate chips
  • 1 teaspoon Coconut oil, for melting with chocolate

Method
 

Step-by-Step
  1. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the finished bars.
  2. Combine the almonds, peanuts, walnut pieces, and puffed rice cereal in a large bowl.
  3. Heat the honey, brown rice syrup, coconut oil, vanilla extract, and sea salt in a small saucepan over medium heat until smooth and bubbling.
  4. For firm bars, cook the syrup to approximately 250–260°F on a candy thermometer. If you do not have a thermometer, simmer the mixture for 2–3 minutes, understanding that the bars may be softer.
  5. Immediately pour the hot syrup over the nut and cereal mixture, then stir thoroughly until every piece is coated.
  6. Transfer the mixture to the prepared pan and press it down exceptionally firmly with parchment, the bottom of a measuring cup, or a flat spatula.
  7. Refrigerate until firm, or bake at 325°F for approximately 12–15 minutes before cooling. Cool completely, then chill until firm.
  8. Lift the slab from the pan, cut it into 10–12 bars, and optionally drizzle or spread with chocolate melted with 1 teaspoon coconut oil.

Notes

Compact the mixture very firmly while warm because loose packing is the most common reason homemade nut bars crumble. Store in an airtight container at room temperature for several days or refrigerate for up to 1–2 weeks, separating layers with parchment.