My friend Tamera recently posted a recipe for homemade Dark Chocolate and Sea Salt Kind Bars, my favorite, so I had to try them. Hers looked exactly like what you find in the packaging, mine did not. I didn’t spread the mixture out quickly enough, so they became little clusters instead of bars, and I didn’t even bother with the dark chocolate drizzle because they were delicious without it! There is an ingredient that I’m not familiar with, Brown Rice Syrup, found in the organic section of my grocery store. It is a sugar replacement, and I am including a link to an article about it at the end of this recipe so you can make your own call. The original recipe is from theyummylife.com, and she has eight different Kind bar recipes there.
Dark Chocolate and Sea Salt Kind Bars
- FOR NUT MIXTURE:
- 2 cups whole roasted* unsalted almonds
- 3/4 cup whole roasted* unsalted peanuts
- 3/4 cup roasted* walnuts, chopped
- 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
- 1 tablespoon flaxseed meal
- FOR SYRUP:
- 1/2 cup honey
- 1/3 cup brown rice syrup
- 3/4 teaspoon sea salt, divided
- 1 teaspoon vanilla
- FOR CHOCOLATE DRIZZLES:
- 1 cup dark chocolate chips
- 1 tablespoon vegetable, grapeseed, or coconut oil
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*IF NUTS AREN’T ALREADY ROASTED:
Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 min. until lightly toasted and fragrant.
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Add toasted nuts to large bowl. Add puffed rice/millet and flaxseed meal. Stir to combine; set aside.In 1-1/2 or 2 quart saucepan, combine honey, rice syrup, 1/4 teaspoon of salt, and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 260 degrees (hard ball stage) on a candy thermometer. Immediately, pour mixture over nut mixture, stir until evenly coated. Quickly transfer to greased/sprayed 9×13 pan, use hands to spread mixture evenly in pan; press the mixture to close in holes and distribute evenly all over the pan. Using bottom of greased/sprayed drinking glass to tap and compact mixture in pan. Sprinkle top with 1/2 teaspoon sea salt. Let cool 20 minutes. While still slightly warm, invert pan on cutting board and tap until mixture falls out in one piece. Cut into 20 bars. (If they cool too much and become too hard or brittle to cut easily, put in warm oven for 1-2 minutes to soften; proceed with cutting.) Allow bars to cool completely before proceeding with chocolate drizzles.FOR CHOCOLATE DRIZZLES: Add chocolate chips and oil to microwave safe bowl. Cook on high power in 20 second intervals, stirring each time, just until last chips melt into mixture (approx. 60 seconds total). Use fork or squeeze bottle to drizzle chocolate over nut bars. Let cool until chocolate hardens.
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