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Learn how to make DIY KIND bars that taste just like the original! Customize the bars in countless ways for a fraction of the cost.
It is no secret that I like to make and eat energy bars. Even in a household of three, it gets too pricey to buy them (between working out and packed lunches, we go through a lot).
I love that with homemade versions of energy bars I can tweak the ingredients to my liking (almost endlessly). I have shared a number of my DIY energy bars, including my riffs on Homemade Lara Bars and Homemade Clif Bars. But that hasn’t stopped people from asking (often and a lot!) if I might develop a homemade version of KIND Bars.
It took multiple tries to get the ratios correct. I used the ingredients on the labels of the bars as my guide and a few delicious stumbles later, I’ve got it!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- 4 ingredients
- 4 grams protein and 2 grams fiber per bar
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- nuts or seeds, coarsely chopped (raw or toasted)
- crisp rice cereal (certified GF, as needed)
- chopped dried fruit (e.g., dried cranberries, raisins, dried apricots, dried blueberries, unsweetened flake coconut, dried cherries)
- 1/4 cup brown rice syrup (see notes for options)
- Optional: salt
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 325F (160C). Line an 8-inch (20 cm) square pan (9-inch is too big* see note in the recipe card)) with parchment paper or nonstick foil (alternatively, grease or spray traditional foil).
- In a medium bowl, combine the chopped nuts/seeds, cereal, and dried fruit. Add the salt and syrup and stir to coat.
- Scrape mixture into prepared pan. To press out evenly: Tear off a good size piece of parchment paper or nonstick foil (around the size of the pan or slightly smaller). Use the paper or foil to evenly press and spread the bar mixture evenly into the pan.
- Bake for 18 minutes (the bars will not be hard at this point).
- Place pan on cooling rack and let cool for 15 to 20 minutes (give or take) until partially set up (it will depend on how hot or cold the kitchen—just don’t cool completely). Use the sides of foil to lift the bars from the pan.
- Do not try to remove from foil—they will stick like crazy. Cut into 10 bars.
- Once cooled, remove the bars from the parchment paper or foil. Wrap the bars in parchment or wax paper.
Tips
- Be sure to line the pan: be sure to line the pan with either parchment paper or nonstick foil. If you use oil, you can lightly spritz regular foil with nonstick cooking spray or oil.
- Cut the bars before completely cool: it is important to cut the bars before they are completely cool. The bars will break apart if you cut them once they are fully cooled. It’s not an altogether terrible thing, but you’ll have uneven portions and a lot of crumbles.
- Do not remove from foil or parchment paper until completely cooled: be sure to wait until the bars are completely cool before attempting to remove the bars from the parchment paper or foil. The bars will stick like barnacles when warm, but release with ease when cooled.
- Bars will not look set when they come out of oven: When the bars first come out, they will not look set; don’t worry. Let them cool in the pan at room temperature for about 15 minutes and they will hold together (but will still be soft enough to cut).
- Measuring nuts BEFORE chopping: Measure the nuts BEFORE you chop (i.e., 1 cup unchopped nuts, then chop them). If you measure 1 cup chopped nuts, you will have too many.
- Note about Measuring Dried Fruit: Conversely to measuring nuts, here you want to chop the fruit first, and then measure.
But that’s it! You can recreate the flavor blends of existing KIND bars (their website include ingredient lists of all of the flavors), or mastermind your own combinations.
Storage for DIY KIND Bars
Securely wrap the cut bars in wax paper or parchment paper. Foil will also work, so long as the bars are kept in a dry, cool place; if the bars heat up (e.g., tucked into your backpack that is exposed to the sun for a long period, the bars will become slightly sticky/tacky
and can stick to the foil.
FAQ
- Is there a substitute for brown rice syrup? Yes. If you are not strictly vegan, honey may work. If you are ok with corn syrup, you could use an organic corn syrup. Note that neither maple syrup nor agave nectar work (neither holds the bars together)
- Can I omit the dried fruit and use all nuts/seeds? Yes. Follow DIY KIND Bars recipe above but omit the dried fruit; increase the nuts to 2 cups.
- Is it better to use raw nuts and seeds, or toasted? Either. You can use either raw or toasted in these bars, but seriously…they are so much yummier if you toast the nuts first! If you, like me, experience burst of laziness, feel free to use roasted nuts (seeds, too). If they are lightly salted, just be sure to omit the added salt.
- I do not have an 8 inch baking pan. What should I do? If you don’t have the correct pan size, don’t fret. If you have a 9-inch (22.5 cm) pan, increase all of the quantities slightly (e.g., about 1 and 2/3 to 1 and 3/4 cups total nuts and seeds, 1/2 cup dried fruit, 1/3 cup syrup). Cooking times remain the same. And if you only have a round pan, use it! Who says these have to be cut into rectangles? Wedges or crazy shapes are pretty cool and every bit as delicious.
Related Recipes
DIY KIND Bars
Learn how to make DIY KIND bars that taste just like the original! Customize the bars in countless ways for a fraction of the cost.
Equipment
- 1 8 inch square baking ban
Ingredients
- 1.67 cups nuts or seeds, chopped, (raw or toasted)
- 1/4 cup crisp rice cereal, (certified GF, as needed)
- 1/3 cup chopped dried fruit, (e.g., raisins, dried cranberries, dried apricots, dried cherries, dried blueberries)
- Optional : 1/8 teaspoon salt
- 1/4 cup brown rice syrup, (see notes for options)
Instructions
- Preheat oven to 325F (160C). Line an 8-inch (20 cm) square pan (9-inch is too big* see note below) with parchment paper or nonstick foil (alternatively, grease or spray traditional foil).
- In a medium bowl, combine the chopped nuts/seeds, cereal, and dried fruit. Add the salt and syrup and stir to coat.
- Scrape mixture into prepared pan. Tear off a good size piece of nonstick foil or parchment paper (around the size of the pan or slightly smaller). Use the paper or foil to firmly press and spread evenly into pan.
- Bake for 18 minutes (the bars will not be hard at this point).
- Place pan on cooling rack and let cool for 15 to 20 minutes (give or take) until partially set up (it will depend on how hot or cold the kitchen—just don’t cool completely).
- Use the sides of foil to lift the bars from the pan. Do not try to remove from foil—they will stick like crazy. Cut into 10 bars.
- Once cooled, the bars will lift right off of the foil. Wrap in parchment or wax paper and store in an airtight container at room temperature for up to 2 weeks.
Notes
Variation
Just Nuts KIND Bars: Follow recipe above but omit the dried fruit; increase the nuts to 2 cups.
Notes
Note about Toasted vs. Raw Nuts: I am a big fan of the toasted nut. You can use either raw or toasted in these bars, but seriously…they are so much yummier if you toast the nuts first! If you, like me, experience burst of laziness, feel free to use roasted nuts (seeds, too). If they are lightly salted, just be sure to omit the added salt. Note about Measuring Nuts: Measure the nuts BEFORE you chop (i.e., 1 cup unchopped nuts, then chop them). If you measure 1 cup chopped nuts, you will have too many. Note about Measuring Dried Fruit: Conversely to measuring nuts, here you want to chop the fruit first, and then measure. Note about Pans: If you don’t have the correct pan size, don’t fret. If you have a 9-inch (22.5 cm) pan, increase all of the quantities slightly (e.g., about 1 and 2/3 to 1 and 3/4 cups total nuts and seeds, 1/2 cup dried fruit, 1/3 cup syrup). Cooking times remain the same. And if you only have a round pan, use it! Who says these have to be cut into rectangles? Wedges or crazy shapes are pretty cool and every bit as delicious. Syrup: An equal amount of corn syrup will work in place if brown rice syrup. Look for organic brands, if possible. Honey may work (note it is not vegan). Maple syrup and agave nectar will not work.
Note about Toasted vs. Raw Nuts: I am a big fan of the toasted nut. You can use either raw or toasted in these bars, but seriously…they are so much yummier if you toast the nuts first! If you, like me, experience burst of laziness, feel free to use roasted nuts (seeds, too). If they are lightly salted, just be sure to omit the added salt. Note about Measuring Nuts: Measure the nuts BEFORE you chop (i.e., 1 cup unchopped nuts, then chop them). If you measure 1 cup chopped nuts, you will have too many. Note about Measuring Dried Fruit: Conversely to measuring nuts, here you want to chop the fruit first, and then measure. Note about Pans: If you don’t have the correct pan size, don’t fret. If you have a 9-inch (22.5 cm) pan, increase all of the quantities slightly (e.g., about 1 and 2/3 to 1 and 3/4 cups total nuts and seeds, 1/2 cup dried fruit, 1/3 cup syrup). Cooking times remain the same. And if you only have a round pan, use it! Who says these have to be cut into rectangles? Wedges or crazy shapes are pretty cool and every bit as delicious. Syrup: An equal amount of corn syrup will work in place if brown rice syrup. Look for organic brands, if possible. Honey may work (note it is not vegan). Maple syrup and agave nectar will not work.
Nutrition
Serving: 1Bar | Calories: 150kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 38mg | Potassium: 117mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
Like this recipe? Rate and comment below!
Someone may have commented on this already but step 1 has “spray with” and nothing thereafter
and step 2 doesn’t mention adding the rice krispies which threw me off as it was in the oven without it when I realized I hadn’t added the cereal – out it came and I pressed the cereal onto the top and put it back in for the rest of the time.
Hope they come out as good as yours does as I LOVE Kind bars and look forward to having my own taste just as good.
Thank you!
Ann, thank you so much for spotting these errors–after all this time, no one else ever noticed (esp. me!). I have made the changes. Hope your bars came out great!!! 🙂
Kind Healthy Grains Peanut Butter Dark Chocolate recipe?
I am working on it, per your request, Emily!
Hi!
I’ve been looking for a “Kind” bar recipe and have made 2 other before I came across yours. Both recipes were a total failure. One called for honey & rice syrup and needed no baking (just heating up honey and syrup) and turned out super sticky and syrupy. They didn’t stick together well and were a sticky mess. The other only called for honey and needed baking. These turned out sticky at the bottom (like all the sugars had fallen to the bottom) and didn’t keep their form when cut into bars – they just crumbled.
I decided to give your recipe a try and bought brown rice syrup. They are perfection! Your tips for cutting and removing also make all the difference. I’ve made the recipe 4 times now
Thanks so much!!!
You are so welcome, Sarah!
I used carob molasses in place of brown rice syrup. They are so good.
Hey, I’ve been looking for a good fruit and nut bar recipe and this is it! Thank You x
HI Jacki–I have not used date syrup so I cannot say. So sorry.
My grandson has multiple allergies and is able to eat the kind bars. I made some with the brown rice syrup and they are very good. My question : His mom I’m sure pays a lot for them so was nice to find a homemade recipe for them to hopefully cut the cost down.I have passed it on to her and also plan on making some myself. I have read all the previous postings and unless I missed it didn’t ( I saw a question but no answer I thought)see anything about using regular corn syrup. My apologies if this has been asked and answered already. Thank you
Hi Annette! So glad you found the recipe. Yes, corn syrup works perfectly. I recommend wholesome sweeteners brand (not affiliated with them, I just love their products) because it is not high-fructose corn syrup and it is also organic. Cheers!
Finally! A bar recipe (template) that is crunchy and not gross chewy!
Thank you so much! This is exactly what I’ve been looking for. The recipe is so easy thanks to your clear instructions.
I’m wondering though : If all of the ingredients are not in need of refrigeration, why did you state “store … at room temperature for up to 2 weeks”? Is there an expiration for these bars?
Hi JB,
Good question! They just last longer/stay fresher longer when stored in the refrig. (since they are not vaccuum-sealed like purchased bars). You can store them at room temp, too, for shorter time–and you do not need to refrigerate when transporting 🙂
I absoluelty love, love the kind bar recipe!!! Thankyou so much for sharing. We had a vegan staying with us for the summer, and he just loved them!
I am so glad, Angie!
These look delicious! Would you consider adding a PIN button to your pictures, please? Thank you!
I feel so silly, I’m sorry. I just found the comment on AGAVE DOES NOT WORK!
No worries, Bonnie! I do that with my OWN recipes sometimes, too 🙂
These are really wonderful! I love that the brown rice syrup isn’t overly sweet. I like to make these with a mix of raisens/craisens/seeds/nut and drizzle a little chocolate on top. I set outside when it is cold to cool and then cut into pieces and I just put them in containers for a few weeks they seem to stay nice and crunchy fresh. So glad to find your recipes, wonderful and easy to make!
I’m so flattered, Tina! Thank you!
Thanks Camilla. Love your recipes. Macadamia almond pepita coconut is brilliant!!
Thanks so much!
A great recipe. I love to make DIY versions of supermarket foods. I used treacle (or in Dutch ‘keukenstroop’) and that worked perfectly. And I swapped 20 grams of nuts for 20 grams of oats.
Thanks for the inspiration.
Thank you for replying! It has been a while since I have had time to try again but will look at the revised recipe and give it another try! And you didn’t mess up my bars! They still turned out yummy and my oldest gobbled them up 🙂
I used barley malt syrup and they ended up tasting pretty disgusting. This syrup just smells quite nasty…
Hello! I love your recipe. I tried using Lyle’s Golden Syrup and it came out so sticky. Tracked down some brown rice syrup and came out great. Can’t wait to make more. .
Thanks so much!
Hi Jen,
I revised the recipe (took off Lyle’s) because other people have had trouble with it, too. I retested with organic corn syrup and it turned out PERFECT!
Kind now has a line of bars called “healthy grains”. I am addicted to the Peanut butter Dark chocolate. Can you come up with a home recipe version? Yummmmy!
Honey doesn’t work! They don’t hold their shape.
Would it be worth trying organic agave nectar to substitute as the syrup? Or do you think it would be sticky as with the honey? Just curious, I’m going to make these bars soon! Thanks
Hi Kevin! Alas, agave nectar definitely does not work–it does not have the right glucose structure. Brown rice syrup is another option, or organic/non-GMO corn syrup (it’s not high fructose)–e.g., the one by Wholesome Sweeteners
I tried this using what I “thought” was a light cane syrup.
I heated 1 3/4 c sugar: 2 c water until dissolved. Bars didn’t stick together but tasted great!
Do you have a recipe for homemade light cane syrup?
Thanks for your great cooking.
Just read about link. Sorry didn’t see it before posting.
Thanks for the great recipe. Trio bars are my favorite and I’m so glad to be able to make my own. I used the Lyle’s syrup,and doubled the recipe in a 13 x 9 pan. They were great but feel apart easily and weren’t as crunchy. Should they be baked longer when using a larger Pam?
nevermind that question 😛 i found a cheap 8” x 8” pan i bought 🙂 just one thing tho, can i use baking paper instead of foil?
Hi 🙂
just wondering if its okay to use a bigger pan without increasing the ingredient amount?
i have a 9” x 10” pan but i don’t want to increase the ingredients 🙁 would it still come out okay?
Hmmm..it might be a little bit patchy in spots, but otherwise fine. Also, decrease the baking time slightly since the ingredients will be spread thinner 🙂
Hi,
Thanks for the recipe! I’ve made these twice with lyles golden syrup and both times the bars were extremely unformed (despite an extra 20 minutes in the oven). I’m wondering if you use the syrup taut comes in a tin or in a bottle. I used the latter and since I’ve heard that the bottle syrup is thinner I’m wondering if that may be the reason for my bars not setting. Thanks!
Have you ever added protein powder to any of the Trio/Kind bar recipes?
Hi Erica! Good question–it would be nice if they had more protein. I haven’t tried it, but it would be worth making a mini-batch (perhaps half the quantity) to test it. You will need to be careful though: there is just enough liquid sweetener to hold the nuts and seeds together, so if you add too much of the protein powder (whey or vegan), you’ll end up with granola rather than bars. Just try a little bit to start, maybe up the sweetener a little, and see how it goes. OR….you can try adding a quick protein “frosting” or drizzle by mixing vanilla protein powder (or chocolate) with melted coconut oil (amounts will vary from one protein powder to another, but about 1:1 for the ratio, more or less). Spread drizzle or dunk the bars with the protein frosting, and chill until set (it will really harden from the coconut oil)–so yummy! Take care, Erica.
I’m curious if Simple Syrup would work… you know sugar and water, equal parts, brought to a boil to make a syrup…?? Does it produce the same effect as cane syrup? Thanks.
Hi Silly Mommy! Yes, a sugar syrup will work, but the sugar has to be a higher ratio to water than in most simple syrup recipes. The kitchn has a great basic glucose recipe that works great. I make it using natural cane sugar , both light colored and sometimes darker colors for a more caramel-like flavor Enjoy!
thanks for this recipe….we love Kind bars but not the expense. Just made a batch of pistachio/cranberry/chocolate chip. so easy and so good!
So happy to hear it, Barb! I am right with on both counts (love the bars, not the price 🙂 )
Thnaks so much for this recipe, my partner and I are starting to finally eat healthier and snacks/treats like these are perfect for keeping us on track! Can’t wait to make a second batch this weekend!
Wonderful, Oswaldo! Thanks so much for letting me know, enjoy the bars!
I am SUPER excited to try your KIND bar recipe because I’m trying to not add too much added sugar into my diet, and I fell in love with the KIND bar: Dark Chocolate, Nuts & Sea Salt, which only has 5g of sugar. I think your recipe with just the nuts, then adding my own dark chocolate drizzle, will be the “copycat” winner! I wondered, however, some people asked about using honey, and I read a lot of comments saying you shouldn’t… but then in your instructions, it says on the KIND bar version, that it uses the honey instead of the brown rice syrup.. so I am supposed to use honey, right?? Just want to make sure. Thank you so much, I can’t wait to try them!
Also, do you have the nutritional info for these? Thanks. 🙂
I will add it, Stephanie!
I tried to make these with American made rice syrup. They came out gooy and fell apart, DID I NOT CHOP THE NUTS SMALL ENOUGH OR MAYBE NOT ENOUGH INGREDEINTS FOR SYRUP ? OR MAYBE NOT IN THE OVEN LONG ENOUGH. tHIS IS MY FIRST TIME DOING ANYTHING LIKE THIS.
Hi Ariel,
I am so sorry these did not turn out for you! I have not heard of brown rice syrup not working for these before. If it happens again, I would bake as usual, then try reducing the oven temperature to 250F and baking 5 minutes more (add more time as needed) to dry them out (they should not be sticky at all). All the best!
I’ve used this recipe tons – especially for food during hikes or 3 hour exams. it’s really easy. i will make a double batch in a 13×9 pan, which will last quite a while. the nice thing about this is that I can use whatever ingredients I have on-hand – almonds, dried cherries, whatever!
Thanks for the recipe, the flavor is really wonderful. Couple of comments…i made my first batch using barley malt syrup and they were a little sticky (i think they needed to bake a little longer) but not a big deal. For my second batch I used cane syrup and it didn’t work all that well. I seems to be too much syrup, doesn’t hold together (although I use same amount) and the sugar never crystallized. Additionally, they were too sweet. 3rd batch cane + barley= less stickiness. Next time will use more barley than cane and see what happens… thaks
These look delicious! I have a question you said that honey won’t work well for these but what about agavae nectar?! Thanks for your recipe!
Thanks millions for the Kind bar recipe, Camilla. I made them for my son and daughter a couple months back and they were very appreciative. They have been requested by my son again to take on his climb of Denali at the end of the month, He said to make plenty so he can share with other hikers. Gee, he won’t have to worry about storage since they will probably stay frozen!
Oh, this thrills me! All the best to you, your daughter and yor son( Denali?!! WOW!) so true, he will have great storage the whole way! 😉
Thanks for sharing the fruit bar formulas. I’ll try your other ingredients if I get the hang of it. 🙂
Let me know how yours turn out, Aruna! 🙂
Thank You so so much!! I tried the Recipe and it came out great! I have tried many of your salad recipes with some changes and i love them. Thanks again
Fantastic! You are so welcome 🙂
Just made them with maple syrup and they’re not holding together well. It was what I had so I gave it shot. Not too too bad though! Still taste delicious!
Hi Sherry,
Shoot, it’s true , maple syrup won’t work for these–you need a particular glucose structure that maple syrup and agave do no have have (and honey only works somewhat, when you stick them in the freezer). Brown rice syrup worked perfectly, but even KIND bars changed their formula within the last year (they no longer use it) because of the arsenic scare. I now make a homemade cane sugar glucose syrup, which sounds fussy, but i actually quite easy and super frugal compared to any other syrup. Here is the link for making it on the kitchn blog!
Thank you for the nutritional values on your basic recipe. The bars are very good! thanks
I will add it in a few days, Christine!
has anybody tried with a palm sugar syrup?
I would love to know if you try it, Matthew! I have not worked with palm sugar syrup much, so I am not sure how it will work.
These are absolutely delicious! i MADE THEM WITH HONEY, AND THEY WEREN’T any stickier than the KIND bars. Putting them in the freezer worked really well. Thank you for the awesome recipe! I gluten sensitive, and couldn’t pay $2/bar for a healthy snack.
Jess, I am so thrilled that they worked for you! I agree, it gets so pricey to buy the bars if you eat them with any regularity — all the best to you!
Camilla, I tried these bars yesterday and came out excellent. I’m making anoher batch right now.They just taste same as KIND bars but with moderate sweetness. I find KIND bars very sweet. I used combination of honey and brown rice syrup. They came out just perfect. Thank you so much for the excellent recipe.
Thanks for the recipe, my husband loves Kind Bars and I really wanted to make a homemade version. I made my own syrup using raw sugar and water for this, a lot less expensive than buying the cane sugar and it turned out great. We used to make our own syrup for pancakes when I was a kid.
I’m just chiming in to say: the recipe is AWESOME! I just made my first batch.Baking in foil, however, was *not* awesome. My bars did not peel easily away from the foil at all–it was a sticky mess, and I ended up having to gouge into several of them to get the foil off (it came off in tiny pieces). I either have to use the nonstick foil you mention or baking parchment?
Yes,you can definitely freeze! Wrap the bars individually, then seal in an airtight bag or container for up to 6 months 🙂
can any of these bars be frozen? I would like to make multiple batches at once.
How long would you say these need to cool before removing them in one piece from the foil?
I followed your instructions and after about one hour they still aren’t firm enough. I used Lyles syrup since I had some and you mentioned it worked perfectly. Just checking. Trying figure out where I may have gone wrong or if they just need more time to harden.
I just recently had Kind Bars for the first time at Starbucks and I’m in love with them.
I immediately came home to do a search for a recipe and came across your site. These look fanatastic and although I’ve never tried the Trio I may make these without the seeds.
I also have an issue after reading numerous articles about brown rice syrup containing arsenic in it. So I’m not sure what I’ll do with that. May have to do new research on that product to see if they’ve made adjustments with it.
The kind bar I had waa in a blue package which I don’t see. I’ll have to pick another one up and try your recipe using those ingredients.
Thanks so much for all your exhaustive work. We will be heading to the mountains and these will be the perfect snack for our long hikes through the mountains.
Thanks again, can’t wait to make theses.
Thanks for this great recipe! I would like to make the Almond Coconut Kind Bar. What measurements of almond and flakes coconut would you suggest?
Hi there, Miss Lebowski! Yay, so glad you took the plunge to get the brown rice syrup. I COMPLETELY understand about the reluctance to purchase a new ingredient without knowing whether it is worthwhile. So glad you made the leap! It really is a versatile ingredient and works so well in recipes that typically call for corn syrup (important for holding things together, like these bars). Umm, and yes, I too have been known to eat multiple bars at once as I cut them up (oops, that on’e not perfect…better munch it up ) 🙂
Hi Michelle! ‘Tis true, agave just does not work for this kind of bar–not the right crystalline structure to harden and hold the bar together. I am so sorry you had to learn the hard way, but glad you are being innovative and using it as a yogurt topping (YUM). You should not have any trouble with the brown rice syrup! 🙂
I made this yesterday! So good!!!! My first time ever using brown rice syrup. Though I was hesitant at first to buy it, because it is a bit pricey for my budget (and I had maple syrup & agave & honey at home anyways for other bars and such), but I am glad I did it, I am impressed how shiny and crunchy the bars are! Excellent recipe, I will be making this often! (Sooner than later as my bf ate half of the batch right away…) Have to try it with chocolate 🙂
I used Aguave and it didn’t hold together at all. However, it was great on top of yogurt so it would never go to waste. I got up early this morning to try again and this time I use baking syrup and then I will try again with brown rice syrup. I buy these all the time so to make them exactly how I like them is heaven to me!!!
Thanks for this recipe! We love it and I posted my version on my blog.
Lisa : Yay, glad the kind bars brought you here! Yes, definitely add the chocolate after. You could sprinkle chips or finely chopped chocolate on the bars right after they come out of the oven ; let them stand about 5 minutes and it willbe melted so you can spread it . Now I’ craving chocolate!
I’m so glad I found this. I just tried a KIND bar for the first time and now have to make them at home! For the person asking about putting a layer of chocolate on the bottom, here is what I’m going to do. I’m going to bake them without the chocolate and then put melted chocolate over the top. Then when they cool and set, I will flip them over. I think if you put a layer of chocolate in the bottom of the pan, it will be a huge mess.
I am so glad they worked out for you, Rachel! Your combination sounds delicious 😉
These came out AWESOME (Kind recipe). Next time I won’t toast the pumpkin seeds though… came out a bit too toasty after baking them. In fact, next time I might just heat the syrup in a sauce pan and then put them to set instead of baking.I used dry roasted almonds (unsalted), salted sunflower kernels, dried sour cherries, white raisens, currants, thomas raisens, pumpkin (raw – which I toasted first), and chia seed. I used light Karo syrup (in a pinch) with Agave and they held together great. Thanks SO much!
Just to make sure…I am only using ONE kind of syrup right? Because I found the brown rice syrup and don’t have the others
Has anyone tried maple syrup for the sweetener?
I particularly like the Kind Dark Chocolate Cherry Cashew + Antioxidants. Has anyone experimented with bottom coating their bars? If yes, how do you do it. I am a beginner cook, so I need guidance in all recipes. – LGP –
These are super yummy. My kids love them also!
I gave them a try. They turned out great. Thank you! I also tried to make some with chocolate chips. Epic fail on that one. ~Krista
This recipe looks wonderful and obviously everyone has had a lot of success with it! I wonder if the honey version sticks together enough to still make bars or if it’s just too crumbly? I have sensitive teeth and although I haven’t tried this crunchy version yet, I was afraid it would be too hard on my teeth to enjoy repeatedly. I would love your to hear your thoughts…
Hi Laurie!
I hope you enjoy making the recipe!
I have not yet tried these with agave nectar, so if you do try it out, please let me know how it turns out.
I would caution, though, that it might not hold together; agave nectar has a different crystalline structure from the other syrup I have tested with; it has not worked well in some of my other energy bar recipes (does not hold the ingredients together).
Best,
Camilla
Hi — LOVE your recipe and I cannot wait to try it. Have you tried the AGAVE with this? If not, can I use this?
Thanks,
Laurie
Fantastic Amy (and Unknown)! Amy, your combination sounds particularly scrumptious–will have to try for my next batch 🙂
Thoughts on agave as a sweetener?
Just made these tonight. Big fan of Kind bars. Followed the main recipe listed above using: walnut, almond, brazilian nuts, cashews, regular and black sesame seeds, sunflower seeds, flax seed (unground), dried apriocot, figs, and cranberry with the brown rice syrup. They turned out great-better than the original in my oppinion and easier on the wallet 🙂 This recipe is a keeper. Thanks for sharing.
I just made these and they are delicious! I’m so glad someone else figured out this recipe because I was going to copy Kind bars. REALLY glad you did it for me! Thank you!!! XOXO
Great idea, Heather!
I found using my pizza wheel to cut the bars made it really easy to get through them. Love the recipe — thanks for posting it.
I can’t wait to try these…I have been making homemade granola bars for awhile now and would love to try these! Thanks for sharing.
Oh I can’t wait to make these! I love kind bars and have a hard time finding the fruit & nut,& apple cinnamon bars. Have you tried to make the apple cinnamon?
I will let you know how this comes out. I use the kind bars for my fuel on long runs! Thank you!
Thanks, Rams!
I have not tried the bars with maple syrup–but I think it should work because the crystalline sugar structure is close to brown rice syrup. If you try them and they work, I would love to know!
I want to make a very low sugar/low glycemic index bar (for Type 1 Diabetic)– have you ever tried using Agave (or Stevia)?
Hi CDCooks,These particular bars will not work with agave nectar–they need the crystalline structure of the syrup to hold them together.
What kind of dried fruit did you use for the recipe in the picture?
Hi Camilla,
Awesome site and awesome recipes…i have a qquestion..can i use maple syrup in place of rice syrup.?
Discovered your great site and recipe for kind bars last night. After a little searching, I found some brown rice syrup, something I had never used before but now will never be without it. Followed your recipe exactly and it is fantastic! Finally I have a bar that is crunchy and not sticky. Thank-you so much for sharing.
Can’t wait to try these. Has anyone tried with maple syrup? I have that on hand as opposed to the others, and wondered if it might work. Thanks so much!
Hi Kathy,
So glad you like them!
Yes, the use of honey is definitely what made them sticky instead of crispy. Brown rice syrup, cane syrup, malted barley syrup, or (gasp) corn syrup are key to crispy bars (it has to do with the crystallization of the sugars in the syrup when brought to a boil).
Cheers,
Camilla
I made these the other day with honey and I can’t stop eating them. I thought, hmmm…. these may be good crumbled up in a trifle, or as a bar topping, or inside scones, or….I did have an issue with them setting however. They are not cripsy, but gooey. Could it be because I used honey? I also doubled the recipe and put in a 13×9 inch pan. Any advice?They are wonderful, set or not. Thanks for sharing!
I made these the other day with honey and I can’t stop eating them. I thought, hmmm…. these may be good crumbled up in a trifle, or as a bar topping, or inside scones, or….I did have an issue with them setting however. They are not cripsy, but gooey. Could it be because I used honey? I also doubled the recipe and put in a 13×9 inch pan. Any advice?They are wonderful, set or not. Thanks for sharing!
Fabulous, Alissa! I just ordered some new parchment paper–will try!
Hi Camilla, I’m back – just made my 4th batch of these…still in love, and wanted to let you know that I’ve started making them with parchment paper instead of foil, and there is no sticking, even without spraying, and even before they’re completely cool (using brown rice syrup) 🙂 Will be posting my variation soon with a link back to you!
I’m so glad I gave these a try. I know I’ve shared my homemade Larabars from your recipe with you in the past, and I can’t wait to attempt them again, soon, because, like you, I am an energy bar junkie. I can’t get enough of them! And I love kind bars but they are so expensive! Thanks!
Elaine, you made my day!!!!!!
Camilla 🙂
Camilla,Someone posted a link to this page on the Gluten Free Girl blog. I love Lara and Kind bars, so I clicked.When I went to the “About Camilla” page I got the biggest smile on my face. I’ve cheered for you for a long time on the Food Network Channel! LOL.Knowing this is your recipe, I tried them immediately. Wow! So good! Thank you. And thank you for all the fun I had watching you compete. :)Elaine
Alissa,
I am thrilled that you are having such success with the bars! My husband and son are addicted to them, too 🙂 Thank you so much for taking the time to post a comment, it really means a lot!
Camilla, thank you so much for this recipe! I just made my second batch of almond/coconut (no seeds)…they are a huge hit in my house and so much easier than so many other bar recipes (even with toasting the nuts and coconut first). I have so many other recipes from your site flagged to try…if they are anywhere near as successful as these you will be my new hero 🙂
Hi Anonymous,
I didn’t toast the sesame seeds ahead of time and they got nice and toasty anyway (because so small). But, when I make these with sunflower seeds and/or pepitas, I definitely toast ahead of time or I go the lazy route and buy roasted seeds 🙂
Did you toast your seeds first?
Eralda: Oh, the number of power bars and granola bars I ate in the stacks at IU…May these power you through, friend!
Laura: I know I emailed and posted about your freezing tip–thanks again!
Jennifer: I’m wondering if your oven runs a bit hot? At 325, they should be good, but if your oven runs a bit hot (a lot of ovens do) you may want to set it 1t 300 next time or bake for a shorter time. I have a cheap little oven thermometer that I bought years ago (Bes bath and beyond)–it can really change your life re: baking once you know if your oven runs hot/cold and by how much 🙂 As for why the oven–I wanted the nuts and seeds to get a bit toastier by baking. But would love to know if you try a stovetop method!
Patty & Bennet: Hi, dear cousins! Happy that you will be back stateside soon–would love to meet up with you. I’ll send a separate email 🙂
This is Patty and Bennett in Korea. We have enjoyed looking at your recipes. We will home for good next month.
I was all hopped up last night, and made the KIND bars AND the clif bars. Yum! The clif bars were a piece of cake, and taste just right. The KIND bars are incredible (they are my personal favorite bar) – but in the baking of them, they seemed to overcook the sesame seeds and the malt syrup (even though I under-baked it a bit). I’m wondering why you chose baking instead of cooking the syrups on the stove until bubbly… just curious, and trying to keep myself from eating all the results! Thanks so much for sharing these!
Made the bars yesterday. Used coconut and honey. Found I needed slightly more (1 tbsp) honey to get everything to stick together. Also required freezing to set and allow the foil to come off with ease. Other than that they are a hit. Thanks for the recipe!
Dear laura didn’t she say not to use honey multiple times..? So thats probably why your bars sort of didn’t work…
I am on variation number 4 (roasted sunflower seeds, almonds and golden raisins). Amazing.
Thanks so much!
Andrea: Rice Krispies contain barley, which contains gluten.
Yum! They came out delicious! Perfect power foods for my long days at the library 🙂
Hey CCMUnchkin! These are a great place to start–so easy and ridiculously yummy. The family is great! Hope you are well 🙂
Hi Day-Dreamin Optimist! So glad you took the time to comment 🙂 These are really a fun variation from granola bars because the texture is so different (i.e., crispy/ crunchy due to no oats or flour–they are even better than candy despite the small amount of sweetener added) 🙂
I make my own granola bars – but yours are so festive and colorful! Your how-to-make guide made things simple to understand. I used raisins coconut and almonds, not as pretty, but so good!
Thanks for posting this Camilla! I gave them a try and they are SO good! Hope the family is doing well! I miss you all!
Thanks so much, Jem! Glad you like them!
I am so glad you figured out a method for these. Hard to find the brown rice syrup, but got some . Turned out perfect! Thanks so much for the recipe!