I've seen a lot of Kind bar replica recipes lately, which kicked me into working on a replacement for my old granola bar recipe, which was desperately in need of an update.
I've also revisited the ratio and ingredients for two other snack bars from way back, using toasted brown rice and millet. My older son and I are still grain-free, but I know some of you do use gluten-free grains like rice, millet and quinoa, so I'm happy to say that my two brown rice-based bars are fine-tuned for success. Check them out if you're into puffed brown rice and millet:
I love ratios, especially reliable ratios, and this one works well. It's three cups of goodies, ½ cup of honey or maple syrup and salt. Feel free to add your own touch to this ratio—maybe a dash of vanilla extract.
* I updated this recipe on 6/1/2024, removing the water from the honey and salt mixture.
Trail Mix Bars
Ingredients
- 1 cup raw cashews
- 1 cup raw almonds or slivered almonds work well also
- ½ cup honey
- ¼ teaspoons salt
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C or gas mark 4).
- Spread the nuts on a baking sheet and bake for 10 minutes or until they are lightly toasted.
- Line a baking dish or rectangular container with parchment paper. I use an 8 inch x 10 inch baking dish (20 cm x 25 cm).
- Add the honey and salt to a saucepan and bring the honey mixture to a low boil. Cook for about 5 minutes or until the honey turns a darker in color, without burning it.
- Chop nuts a bit so the pieces are a bit smaller (optional).
- While the honey is still warm, add the nuts and cranberries to it and mix with a spatula or fork to fully coat the mixture.
- Scoop out and spread the mixture into the parchment paper in the baking dish.
- Using another piece of parchment paper press down on the mixture to make it compact and uniform.
- Let the mixture cool for at least 15 minutes or place it in the refrigerator and then slice into squares or rectangles.
- Store in a sealed container for a few weeks or the refrigerator for a few months.
Amy Smith says
When making the bars they haven’t solidified. What Seoul’s you recommend doing? Baking it again?
Hi Amy. It sounds like the honey may not have caramelized enough to be firm and sticky and hold the bars together well. Yes, you can try baking it longer. You can also try putting them in the refrigerator or freezer. Also, I'm going to circle back to this recipe because I think I can possibly remove the water and just simmer the honey and salt to achieve a more full-proof "caramel" for the bars.
Hi Amy. I retested this recipe using just honey and salt and it was much better! I updated the ingredients and steps.
Cindy says
If I use coconut nectar in place of the honey, do I still follow the same instructions?
Thanks
Christy says
If you use maple syrup in place of the honey - do you still boil to caramelize it?
Thx
Erica says
Yes, definitely.
Tara says
I had to leave the kitchen and distract myself on the Interwebs in order to allow these to cool properly - just licking the mixing spoon was enough to know these are going to be amazing and I would have to restrain myself from scoffing the lot! Thanks for the recipe & pretty pictures 🙂
Erica says
ha! licking the spoon is a treat reserved for the cook for sure!
Carol says
These look wonderful, what a perfect summer travel snack!
Erica says
most definitely!
Jeanne says
Oh my cookies, these look amazing! Pinned,Shared and Making!
Erica says
Thanks for sharing!
Lisa @ Real Food Kosher says
Thanks for working out such a great ratio! Can't wait to try a version of this - it's almost impossible to find the perfect trail mix bar in the stores.
Erica says
It is. Most add sugar or brown rice syrup.
Sylvie | Gourmande in the Kitchen says
What a great base recipe, I like your idea for a tropical version!
Erica says
thanks, yes!