What are we, made of money?
The other thing that I take exception with is the fact that my favorite Kind Bar flavor (Dark Chocolate Coconut Almond) is seemingly impossible to find in the city of Eugene.
Being the little problem solver that I am, I decided to make my own.
This recipe makes the mother load of kind bars. Depending on how you cut them, you can get close to 40 bars. I used a half sheet baking pan as the mold for these no-bake granola bars, but you could most definitely halve the recipe and use a 13 X 9 inch pan for a more reasonable amount of bars.
Another note — you definitely need a candy thermometer for this business. If you don’t have one but you (like me) spend all your money on Kind Bars, this is definitely a worthwhile $8 investment. Don’t try to do this without a candy thermometer unless you’re a trained professional and can feel out when hardball stage of candy has been reached without burning the mother loving bejeezus out of your fingers.
- 4 cups whole raw almonds
- 4 cups unsweetened flaked coconut (NOT sweetened and/or shredded)
- 1 cup crispy rice cereal
- 3 tablespoons flaxseed meal
- 1 cup honey (can use brown rice syrup for a vegan alternative)
- ⅔ cup light corn syrup
- 1 teaspoon salt
- 2 teaspoons vanilla
- 12 ounces dark chocolate (optional)
- On a large rimmed baking sheet, lay the almonds in a single layer and bake at 350 degrees F for 10-12 minutes or until toasted. Transfer the almonds to a very large bowl and spread the coconut flakes over the same baking sheet. Bake at 350 degrees F for 5-7 minutes or until golden brown, stirring once halfway through. Watch carefully so it doesn't burn. Transfer coconut to the bowl with the almonds. Add the crispy rice cereal and flaxseed meal.
- In a large saucepan over medium-high heat, bring the the honey, corn syrup, salt, and vanilla to a boil. Continue to boil, stirring frequently, until the temperature reaches 260 degrees F (hardball stage). Immediately pour over the nut mixture and use a greased spatula to stir. Once everything is evenly coated, transfer the mixture to a rimmed half sheet baking pan (18 X 13), lined with foil and liberally greased. Use greased hands to press the mixture into an even layer. Let sit for 20 minutes.
- Invert the baking sheet onto a clean surface. The bars should pop out in one piece. Peel the foil off and use a sharp knife to cut into bars.
- If dipping in dark chocolate, melt the chocolate with a little bit of oil and dip just the bottom of the bars in the mixture. Store in the fridge, but bring to room temperature before eating unless you like your bars on the crunchier side.