Copycat Kind Granola Bars

Name: Copycat Kind Granola Bars
Ingredients: 2 cups Whole Unsalted Almonds; 3/4 cups Unsalted Peanuts; 3/4 cups Walnuts, Almonds Of Cashews, Chopped; 1/2 cups Crispy Rice Cereal; 2 Tablespoons Ground Flaxseed; 1/2 cups Honey; 3 Tablespoons Light Corn Syrup; 2-1/2 Tablespoons Maple Syrup; 1/2 teaspoons Sea Salt; 1 teaspoon Vanilla; 1 cup Semi-Sweet Chocolate Chips; 1 Tablespoon Coconut Oil

12 ingredients

7 steps

Ingredients

2 cups Whole Unsalted Almonds
3/4 cups Unsalted Peanuts
3/4 cups Walnuts, Almonds Of Cashews, Chopped
1/2 cups Crispy Rice Cereal
2 Tablespoons Ground Flaxseed
1/2 cups Honey
3 Tablespoons Light Corn Syrup
2-1/2 Tablespoons Maple Syrup
1/2 teaspoons Sea Salt
1 teaspoon Vanilla
1 cup Semi-Sweet Chocolate Chips
1 Tablespoon Coconut Oil

Directions

1

Generously grease a 13 x 9-inch pan with cooking spray.
2

In a large bowl, add all of the nuts, cereal and flax seed. Set aside.
3

Add honey, corn syrup, maple sryup and sea salt to a medium saucepan. Over medium-high heat, continuously stir until mixture reaches 260°F on a candy thermometer. Take off heat and stir in vanilla. Immediately pour the syrup mixture over the nuts. Stir until well incorporated.
4

Pour mixture into the prepared pan and spread into an even layer. Place in the refrigerator for 30 minutes to harden. Once chilled, cut into 20 bars.
5

Add chocolate chips and coconut oil into a micorwave safe bowl. Melt in the microwave in 15-second increments until fully melted and smooth.
6

Dip the bars in the chocolate and place on parchment paper greased with cooking spray. Drizzle with extra chocolate on top of the bars and sprinkle with sea salt, if desired. Place back in the refrigerator to let the chocolate set, about 30 minutes.
7

Store the bars in an airtight container for up to a week.