Copycat Kind Granola Bars

Copycat Kind Granola Bars. Loaded with nuts and drizzled with chocolate and sea salt. They taste just like the Dark Chocolate & Sea Salt Kind Bars!

Copycat Kind Granola BarsThank you Save-A-Lot for sponsoring this post. All opinions and text are my own.

During the week granola bars are always my breakfast go to. I have been eating the Dark Chocolate & Sea Salt Kind bars for the past couple of months and decided to try making them at home.

These bars taste EXACTLY like the Kind Bars I love. Perfectly chewy, crunchy, sweet and chocolatey. These bars are perfect as a snack for back to school or as an on the go breakfast.

diy-kind-bars

Just like the Kind Bars I dipped these in chocolate and sprinkled them with sea salt.

These DIY Kind Granola Bars are a lot easier to make than you think. They take only 20 minutes of prep time plus they make over 20 bars!

These bars last for a week in the fridge sealed in an airtight container or plastic bag. I like to individually wrap each one in a snack bag and grab and go throughout the week. They are perfect for breakfast or a snack on the go!

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Copycat Kind Granola Bars

Prep time:
Cook time:
Total time:
Serves: 20 bars
Copycat Kind Granola Bars. Loaded with nuts and drizzled with chocolate and sea salt. They taste just like the Dark Chocolate & Sea Salt Kind Bars!

Ingredients

  • 2 cups whole unsalted almonds
  • ¾ cup unsalted peanuts
  • ¾ cup (walnuts, almonds or cashews) chopped
  • ½ cup crispy rice cereal
  • 2 tablespoons ground flaxseed
  • ½ cup honey
  • 3 tablespoons light corn syrup
  • 2½ tablespoons maple syrup
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Generously grease a 13 x 9-inch pan with cooking spray.
  2. In a large bowl, add all of the nuts, cereal and flax seed. Set aside.
  3. Add honey, corn syrup, maple sryup, vanilla and sea salt to a medium saucepan.
  4. Over medium-high heat continuously stir until the mixture reaches 260 degrees on a candy thermometer.
  5. Immediately pour the syrup mixture over the nuts. Stir until well incorporated.
  6. Pour mixture into the prepared pan and spread into an even layer.
  7. Place in the refrigerator for 30 minutes to harden.
  8. Once chilled cut into 20 bars.
  9. Add chocolate chips and coconut oil into a micorwave safe bowl.
  10. Melt in the mixorwave for 15 second increments until fully melted and smooth.
  11. Dip the bars in the chocolate and place on parchment paper greased with cooking spray.
  12. Drizzle with extra chocolate on top of the bars and sprinkle with sea salt, if desired.
  13. Place back in the refrigerator to let the chocolate set. (About 30 minutes).
  14. Store the bars in an airtight container for up to a week.

Adapted from Comfort of Cooking

 

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This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.

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Comments

    • Hi Janice!

      Yes you can use canola oil or vegetable shortening.

      I hope you enjoy! Thank you!

      Kelley

    • Meredith

      Haha, and then I notice that honey is already included 😉 Any other suggestions?

      • Hi Meredith!

        No problem! You can use brown rice syrup as a substitute for the corn syrup.

        Thanks!

        Kelley

  • Jessica

    When does the vanilla get added? With the honey and syrup mixture? Or with the chocolate chips and coconut oil?

    • Hi Jessica,

      Sorry about that you want to add the vanilla with the honey and syrup mixture.

      Thanks!

      Kelley

    • Hi Melissa,

      I have not tried freezing these so it is hard to say for sure. Let me know how you make out if you freeze them.

      Thank you!

      Kelley