Ok, yes I know I'm way behind the times. But I just recently discovered some great YouTube vloggers (??) and I am kind of excited about it.
One of them shared a recipe for homemade KIND bars that kind of made me jump up and down. We LOVE all manner of granola, nut, or fruit bars in this house and I almost always have a stash of Lara or Kind bars in the pantry. The problem is, even buying them in bulk gets pricey. My husband travels a lot for work, and he likes to have some to take with him.
When I saw this recipe on YouTube I knew I needed to try it! I found it a little annoying to cook from a video recipe, so I wrote it down and I'm going to share it with you! The recipe below is the original - I actually used cashews, pecans and almonds instead of walnuts, peanuts and almonds.
One thing - you WILL need a candy thermometer for this, unless you are a seasoned candy expert and know when your syrup will hit the soft ball stage. If you have no idea what I just said, definitely use a candy thermometer.
Dark Chocolate, Nuts & Sea Salt KIND Bars
- 3/4 c. walnuts
- 3/4 c. peanuts
- 2 c. almonds
- 1 c. dark chocolate chips for melting
- 1 tbslp flax meal
- 1/2 c. millet
- 1/2 c. honey
- 1/3 c. Brown Rice Syrup
- 3/4 tsp salt
- 1 tsp vanilla
Roast your walnuts, peanuts and almonds for 10 minutes at 350 degrees.
Spray a mixing bowl and a 9x13 inch cookie sheet with a non-stick spray (I used olive oil) Add your nuts, the millet and flax meal. Set aside.
On medium high heat, cook honey, brown rice syrup, vanilla and salt. Stir frequently. Heat until 260 degrees, using a candy thermometer.
Once your syrup reaches 260 degrees, you'll want to work quickly. Pour the syrup into the nut mixture and stir to evenly coat. Then pour into a greased cookie sheet. You can flatten the nut mixture with the bottom of a greased glass or with wax paper. Once you've flattened the nuts out, let cool for 30 minutes.
After cooled, flip your cookie sheet over to release the mixture - it should come out in a big rectangle. Cut into bars.
Melt your dark chocolate chips with a double broiler or in the microwave in 30 second intervals, stirring until smooth. Dip the underside/bottom of each bar into the chocolate and put on wax paper to cool. After the bottoms of all the bars are dipped in chocolate, use the leftover to drizzle on top of each bar with a spoon.
You can refrigerate or freeze until the chocolate is hard and then wrap each bar individually in wax paper.