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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Copycat Kind Granola Bars
- 2 cups whole unsalted almonds
- 3/4 cup unsalted peanuts
- 3/4 cup walnuts, almonds or cashews chopped
- 1/2 cup crispy rice cereal
- 2 tablespoons ground flaxseed
- 1/2 cup honey
- 3 tablespoons light corn syrup
- 2 1/2 tablespoons maple syrup
- 1/2 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.