Dark Chocolate & Sea Salt Nut Bars (KIND bar copycat!) for episode 32 of Better Than Store-Bought! If you’re new here, this series is all about sharing homemade versions of our favorite store-bought snacks and meals. So far we’ve made homemade cheez-its, pop tarts, fruit snacks & so much more, so make sure to follow so you don’t miss any new recipes! These homemade KIND bars are SO easy to make with just a few ingredients, plus you can customize them with any nuts you already have in your pantry! We use brown rice syrup to sweeten/hold the bars together. It’s quite a bit thicker and even more sticky than honey, but once baked, it makes these bars super crisp with just the right amount of sweetness. We haven’t personally tried this recipe with honey – it should work, but the bars may be stickier. SAVE the RECIPE below 👇 and let us know what you want to see next in the comments! RECIPE: (makes 10-12) 2 ½ cups unsalted nuts of choice (we use ¾ cup cashews, ¾ cup peanuts and 1 cup almonds) ½ cup puffed rice 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 Preheat oven to 325˚F. Spread the nuts into a single layer on a sheet pan and bake for 5-8 minutes. Line an 8x8" pan with parchment paper. In a large mixing bowl, combine the nuts and puffed rice. Microwave the brown rice syrup for 30 seconds. Whisk in the vanilla and salt, then pour over the nut mixture and stir until evenly coated. Transfer the nut mixture to the prepared pan and press into an even layer. Bake for 18-20 minutes. Remove from the oven and let cool for ~30 minutes, then slice into bars and let cool completely. Microwave the chocolate & coconut oil in 30 second intervals until fully melted. Dip the bottom of each bar into the melted chocolate, then transfer to a baking sheet lined with parchment paper. Drizzle the top of each bar with melted chocolate, then top with flaky salt. Store in a container at room temp for 1 week or freezer for a few months! - @crowdedkitchen