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!
Thank 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.
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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- 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
- Generously grease a 13 x 9-inch pan with cooking spray.
- In a large bowl, add all of the nuts, cereal and flax seed. Set aside.
- Add honey, corn syrup, maple sryup, vanilla and sea salt to a medium saucepan.
- Over medium-high heat continuously stir until the mixture reaches 260 degrees on a candy thermometer.
- Immediately pour the syrup mixture over the nuts. Stir until well incorporated.
- Pour mixture into the prepared pan and spread into an even layer.
- Place in the refrigerator for 30 minutes to harden.
- Once chilled cut into 20 bars.
- Add chocolate chips and coconut oil into a micorwave safe bowl.
- Melt in the mixorwave for 15 second increments until fully melted and smooth.
- Dip the bars in the chocolate and place on parchment paper greased with cooking spray.
- Drizzle with extra chocolate on top of the bars and sprinkle with sea salt, if desired.
- Place back in the refrigerator to let the chocolate set. (About 30 minutes).
- Store the bars in an airtight container for up to a week.
Adapted from Comfort of Cooking
This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.