Monday, March 25, 2013

Home Made KIND Bars

I am obsessed with KIND bars.    I buy them regularly but honestly they are so expensive that I can't do it that often.   Until now.   The ingredients are expensive to start off but a little goes a long way with these bars and with what I purchased the first time around, I will be able to make another 1-2 batches with the ingredients.    Here are the ingredients I used:

Not pictured is the pistachios and the barley syrup. 

The possibilities are really endless when it comes to these and they all follow a pretty basic recipe guideline.   Here are some ideas:

Dried Fruit:  Raisins, Apricots, Cranberries, Cherries, Blueberries, Pineapple, Apples, Prunes, Strawberries, etc.

Nuts: Almonds, Walnuts, Pistachios, Cashews, Peanuts, Pecans etc.

Seeds:  Sunflower, Sesame, Pepitas, Chia, etc.

Add In:  Shredded Coconut, Dark Chocolate, Flax Seed, Peanut Butter, Cinnamon, or other spices too!


1 1/4 Cup Raw or Toasted nuts.   I like to toast them up a bit to give them a little more flavor.

1/2 Cup of Seeds.  

1/3 Cup of chopped dry fruit.  If they are small fruit, don't bother chopping them up.   If they are larger, like Apricots, give them a rough cut.   If you are using coconut, add it into this measurement.

1/4  Cup of Barley Syrup.   You can find this in the health food aisle.  

A pinch of sea salt

Preheat oven to 325 degrees.

In an 8x8 baking dish, line with aluminum foil.   Spray the aluminum foil with cooking spray.   If you don't, the bars will stick.  

Give the nuts a rough chop and throw them into a mixing bowl.    Add in your seeds.   Also add in any of the seasoning you wish at this point.  Give it a quick stir to mix things up a bit.

Add in the barley syrup.   This stuff is sticky, so be prepared!   Stir to combine everything and make sure all pieces are coated in the syrup. 

Pour into lined and greased baking dish.   Take a piece of parchment paper or a baggy sprayed in cooking spray to press the mixture down.   You want it to be really dense so push it down hard.  

Bake for 16-18 minutes. 

Once out, let the bars cool partially before cutting them.   They will be too soft to cut at this point.   Give it about 15 minutes before attempting to cut.   If after 15 minutes they still are too soft, give it another 5 minutes.    You don't want to let them go to long though, otherwise they may become too hard to cut and will break instead.  

Leave the aluminum foil on until they are fully cooled.  

Wrap individually in plastic wrap.


  1. Those look so good!!! Erica

  2. Those seriously look just like real Kind bars! Well done! I hate how everything is so freaking marked up and overpriced.

  3. Those look epic girl!! GREAT job in taking an amazing, yet overprice product and making it at home. That is essentially what I like to do with EVERYTHING! :)

  4. Those are seriously dead-ringers for the KIND bars (which are totally too much money, but SO addicting) thanks for looking out for my bank account and tummy! :)

  5. These look really good. I've never had KIND bars before but I may need to give them a try.

  6. Is this barley syrup gluten-free? If not, do you have an alternative?

  7. Thank you SO much for posting this recipe! I'm going broke eating KIND bars, so am thrilled to find a good homemade version. Yours look divine!

  8. hello! :) just wondering if i can sub the barley syrup with anything honey? or maple syrup?
    They don't sell barley syrup where i live :(

  9. Hi! :D just wondering if its okay to use a slightly bigger pan...? i do not own an 8'' x 8'' pan :( i have a 9'' x 10'' that okay?

  10. aren't ya forgetting the crisp rice ingredient?

  11. just made these with almonds, walnuts, pecans, peanuts, pine nuts, sunflower seeds, sesame seeds, dried cranberries and 2 T of dark chocolate covered cocoa nibs. 3 grocery/health food stores didn't have barley syrup, so I used brown rice syrup. I toasted all of the nuts and seeds. They turned out great and were so easy! I'm going on vacation tomorrow, and these will be perfect for the plane and to keep in my purse while we are out and about. Thanks for the recipe!