Fruit & Nut Bars- KIND Bar Copy Cat!
I am a pretty big granola bar fan. They make great on the go breakfasts or a mid-afternoon slump energy source.
While I think granola bars are great, it can be hard to pick the right one. There are so many options out there! Sadly, many of the store-bought bars are no better than noshing on a Snickers bar.
How do we fix this problem? Make your own! It might sound intimidating, but it isn’t difficult, I promise. I whipped up a batch of these fruit & nut bars in no time.
Have you ever heard of KIND bars? Well, I adapted a copy cat KIND bar recipe to make these. (Copy Cat KIND Bars) I love KIND bars, but not the high price per bar. Enter this recipe! Energy packed, tasty, and affordable. Everything I love!
Fruit & Nut Bars
Yield: 18 bars
¾ cup each of roasted almonds, cashews, walnuts and peanuts
½ cup chopped dried apricots
½ cup craisins
¼ cup flax seeds
½ cup puffed rice cereal
1/3 cup honey
1/3 cup brown rice syrup OR light corn syrup
¼ cup frozen apple juice concentrate
½ tsp salt
1 tsp vanilla
Combine the nuts, dried fruit, flax seed and cereal in a large bowl; set aside.
In a small sauce pan combine and heat the honey, syrup, juice concentrate, salt and vanilla. Stirring often heat until the mixture reaches the “hard ball stage” (260 degrees on a candy thermometer). Once you reach 260 pour it over the nut mixture and stir, coating it evenly. Transfer to a 9” x 13” pan lined with parchment paper. Wet your hand and press the mixture (compact it well!) into the pan in an even layer. Let cool for about 20 minutes. Cut into 18 bars.
**Note: If the bars are too brittle to cut, heat them in the oven for a few minutes. On the other hand, if they aren’t sticking together well you can bake them at 350 for 10-15 minutes. Let them cool for about 10 minutes before cutting.
Nutrition info per bar (1/18th recipe)
You can easily change this recipe to use your favorite kind of nut or dried fruit. The combinations are endless. I’d love to try a batch with blueberries or coconut. Mmmmm, yummy.