Description
These Homemade KIND Nut Bars are the perfect grab-and-go snack, packed with whole roasted nuts and drizzled with rich dark chocolate. They are sweet, salty, crunchy, and chewy all at the same time, offering a wholesome energy boost without the high price tag of the store-bought version. With a sticky honey-vanilla glaze and a satisfying crunch from almonds and peanuts, these bars are a delicious way to fuel your day.
Ingredients
- 1 teaspoon coconut oil (for greasing the bowl)
- 1/2 cup unsalted roasted almonds, whole
- 1/2 cup unsalted dry roasted peanuts, whole
- 1/2 cup roasted walnuts, chopped
- 1/3 cup puffed rice (like Rice Krispies or brown rice puffs)
- 1 tablespoon flaxseed meal
- 1/4 cup brown rice syrup (see notes)
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips (for drizzle)
Instructions
Prep the Pan
Line an 8-inch square baking pan with aluminum foil, leaving a couple of inches of overhang on the sides to act as handles.
Mix Dry Ingredients
Pour the melted coconut oil into a large mixing bowl and swirl it around to grease the sides completely. (This prevents the sticky syrup from clinging to the bowl later). Add the almonds, peanuts, chopped walnuts, puffed rice, and flaxseed meal to the greased bowl and toss to mix. Set aside.
Boil the Syrup
In a small saucepan, combine the brown rice syrup, honey, vanilla extract, and sea salt. Place over medium heat and bring to a boil. Whisk continuously for 3 to 4 minutes until the mixture thickens and looks bubbly and sticky.
Combine
Immediately pour the hot syrup mixture over the nut mixture in the bowl. Stir rapidly to ensure every nut is evenly coated in the glaze.
Press
Transfer the mixture into the prepared pan. Spread it out evenly. Crucial Step: Press down very firmly with the back of a spatula or greased hands. Compacting the nuts eliminates air pockets and ensures the bars hold together.
Cool and Cut
Allow the bars to cool at room temperature for about 30 minutes. They should be firm but still slightly pliable. Use the foil overhang to lift the block out of the pan. Place on a cutting board and slice into 10 even bars. Allow them to cool completely on a wire rack or the board.
Drizzle
Place the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled bars.
Set
Let the bars sit until the chocolate hardens before serving or storing.
Notes
The Binder: Brown rice syrup is the secret ingredient here. It is much thicker and stickier than maple syrup or agave. Do not substitute it with maple syrup, or the bars will likely fall apart.
Grease the Bowl: Do not skip coating the mixing bowl with coconut oil. This ensures all that delicious, sticky binder goes into the bars instead of being stuck to the walls of your bowl.
Cutting Timing: Slice the bars while they are still slightly warm/pliable (about 30 minutes after pressing). If you wait until they are fully rock-hard, they may shatter when you try to cut them.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop / No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 190
- Sugar: 11g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: homemade kind bars, nut bars recipe, healthy energy bars, gluten free snacks, chocolate nut bars, brown rice syrup recipes, hiking snacks