Print

Copycat Kind Granola Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews

These Copycat Kind Granola Bars are a delicious and wholesome snack made with a crunchy mix of almonds, peanuts, walnuts, and crispy rice cereal, bound together with a sweet blend of honey, corn syrup, and maple syrup. Finished with a rich chocolate coating, these bars are perfect for an energy boost or on-the-go treat.

Ingredients

Dry Ingredients

  • 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 tbsp ground flaxseed
  • 1/2 tsp sea salt

Wet Ingredients

  • 1/2 cup honey
  • 3 tbsp light corn syrup
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract

Chocolate Coating

  • 1 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Prepare the Pan: Generously grease a 13 x 9-inch baking pan with cooking spray to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large bowl, combine all the nuts, crispy rice cereal, and ground flaxseed evenly. Set the bowl aside while preparing the syrup.
  3. Cook the Syrup: In a medium saucepan over medium-high heat, add honey, light corn syrup, maple syrup, vanilla extract, and sea salt. Continuously stir the mixture and bring it to a temperature of 260°F (hard ball stage) as measured by a candy thermometer.
  4. Combine and Press: Immediately pour the hot syrup over the mixed nuts and cereal. Stir thoroughly to coat all ingredients well. Transfer the mixture into the prepared pan, pressing and spreading it evenly to form a compact layer.
  5. Chill the Bars: Place the pan in the refrigerator for 30 minutes to allow the bars to harden. Once set, cut into 20 even bars.
  6. Melt Chocolate Coating: In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Microwave in 15-second increments, stirring after each, until the chocolate is fully melted and smooth.
  7. Dip and Decorate Bars: Dip each granola bar into the melted chocolate coating, then place them on parchment paper lightly greased with cooking spray to prevent sticking.
  8. Finish and Set: Drizzle extra melted chocolate over the bars and optionally sprinkle with sea salt. Return the bars to the refrigerator for about 30 minutes to let the chocolate set completely.
  9. Storage: Store the finished granola bars in an airtight container for up to one week for optimal freshness.

Notes

  • Ensure the syrup reaches 260°F to achieve a firm texture for the bars.
  • Use a candy thermometer for precise temperature control during syrup cooking.
  • Substitute nuts as desired—walnuts, almonds, and cashews all work well.
  • For a vegan version, replace honey and corn syrup with maple syrup and adjust sweetness accordingly.
  • The coconut oil in the chocolate helps achieve a smooth, shiny coating and easier dipping.
  • Store bars at room temperature if consumed within a day; otherwise, refrigerate to maintain texture.

Find it online: https://dishcooks.com/copycat-kind-granola-bars-recipe/