Are KIND Bars gluten-free?

Yes, KIND states that all of their snacks are gluten-free.[ 1 ] Their products are tested to meet the FDA requirement of containing less than 20 parts per million (ppm) of gluten. As with any packaged product, it's always a good practice to double-check the label for the most current information.

How do you make nut bars stick together?

The key to making homemade nut bars stick together is using an effective "glue." This recipe uses brown rice syrup, which is incredibly sticky and acts as the perfect binder for the nuts and puffed rice. Pressing the mixture down very firmly in the pan before baking is also a crucial step to ensure the bars are compact and don't fall apart.

Can I use a different mix of nuts?

Absolutely! This recipe is very flexible. While we suggest a mix of almonds, peanuts, and cashews, you can substitute with 2 ½ cups of any combination of your favorite unsalted nuts. Pecans, walnuts, or even macadamia nuts would all be delicious options. Just be sure to toast them first to bring out their best flavor.

Dark Chocolate and Sea Salt Nut Bars Better Than Store-Bought

Name: Dark Chocolate and Sea Salt Nut Bars (Better Than Store-Bought)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 ½ cups unsalted nuts of choice (e.g., ¾ cup cashews, ¾ cup peanuts, 1 cup almonds); ½ cup puffed rice cereal; ¼ cup brown rice syrup; 1 ½ teaspoon vanilla extract; ½ teaspoon sea salt; 1 cup dark chocolate chips; 2 teaspoons coconut oil; Optional: flaky salt for topping

Description

This recipe for homemade Dark Chocolate and Sea Salt Nut Bars delivers a chewy, crunchy snack that’s better than store-bought. They have the perfect balance of rich chocolate and flaky sea salt.

Ingredients

Scale

2 ½ cups unsalted nuts of choice (e.g., ¾ cup cashews, ¾ cup peanuts, 1 cup almonds)

½ cup puffed rice cereal

¼ cup brown rice syrup

1 ½ teaspoon vanilla extract

½ teaspoon sea salt

1 cup dark chocolate chips

2 teaspoons coconut oil

Optional: flaky salt for topping

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Instructions

1. Preheat oven to 325˚F / 160˚C. Spread nuts on a rimmed sheet pan and bake for 5-8 minutes, until fragrant.

2. Line an 8×8-inch pan with parchment paper.

3. In a large bowl, combine the toasted nuts and puffed rice.

4. In a separate bowl, microwave brown rice syrup for 30 seconds. Whisk in vanilla and salt, then pour over the nut mixture and stir until coated.

5. Transfer the mixture to the prepared pan and press into a firm, even layer.

6. Bake for 18-20 minutes. Let cool for about 30 minutes, then transfer to a cutting board and slice into 10-12 bars. Let cool completely.

7. Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.

8. Dip the bottom of each bar into the melted chocolate, letting any excess drip off, then place on a parchment-lined baking sheet.

9. Drizzle the top of each bar with remaining chocolate and top with flaky salt, if using. Refrigerate until the chocolate is set.

Notes

Brown Rice Syrup: If you can’t find it, you can try this recipe with honey instead. The bars may be a little stickier.

Storage: Keep bars in an airtight container at room temperature for up to a week, or in the freezer for several months. Separate layers with parchment paper.

No-Stick Tip: Be sure to line your pan with parchment paper, leaving an overhang to easily lift the bars out.

Chocolate Tip: Let excess chocolate drip off the bottom of the bars before placing them down to avoid a large chocolate ‘foot’.

Prep Time: 20
Cook Time: 20
Category: Snacks
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 248
Sugar: 10.3 g
Sodium: 68.2 mg
Fat: 18.1 g
Carbohydrates: 17.3 g
Fiber: 3.2 g
Protein: 6.9 g