It’s no secret that I like to make and eat energy bars. Even in a household of three, it gets too pricey to buy them (between working out and packed lunches, we go through a lot). Moreover, I love that with homemade versions I can tweak the bars to my liking (almost endlessly) and that I have control over what’s going in to their creation. I’ve developed and shared a number of energy bars here, including my riffs on Homemade Lara Bars and Homemade Clif Bars, but that hasn’t stopped people from asking (often and a lot!) if I could develop a homemade version of KIND Bars. At long last, here they are.
It took multiple tries to get the ratios correct; I’m used to making chewy, as opposed to crisp-ish bars. But I used the ingredients on the labels of the bars as my guide and a few delicious stumbles later (the failed attempts were still yummy, even if they did not stick together), I’ve got it! And here’s equally appealing news: they are incredibly easy to make with very few ingredients.
Nevertheless, be sure to read all of my tips and cautions before you jump in. For example, lining the pan with foil–and giving it a spritz of cooking spray (you could grease the foil, too) is critical, as is (a) cutting the bars before they are completely cool (they will break apart if you cut them fully cooled–not a terrible thing, but you’ll have uneven portions and a lot of crumbles) and (b) waiting until the bars are completely cool before attempting to peel off the foil (the bars will stick like barnacles when warm, but peel off with ease when cooled).
But that’s it! You can recreate the flavor blends of existing KIND bars (their websites include ingredient lists of all of the flavors), or mastermind your own combinations. Now if you’ll excuse me, it’s time for a coffee break and a homemade bar. Enjoy–and let me know if you try them! I would love to link your experiments to this page to share with all.
|When the bars first come out, they will not look set; don’t worry.
Let them cool in the pan at room temperature for about
15 minutes and they will hold together (but will still be soft enough to cut).
|Ta-da! Once the bars are completely cooled, they will lift right off of the foil!|
|And there you have it! Wrap these up snug. I like to use wax paper or parchment; foil is fine,
but be sure to keep them in a dry, cool place; if the bars heat up (e.g., tucked into your backpack that is
exposed to the sun for a long period, the bars will become slightly sticky/tacky
and can stick to the foil. It’s not a problem with wax paper or parchment; plus they
look so cute in little paper packages–simply secure with a piece of tape).