DIY Kind Protein Bars
DIY Kind Protein Bars can be made with just a fistful of ingredients. A healthy, easy to pack, flavorful, protein packed snack that is easy to make.
School days, school days, dear golden rule days, reading, writing, arithmetic, taught to the tune of a hickory stick; yes, y’all I am singing that song today – on repeat! School is starting right around the corner! Let the girl drama begin…actually; no, don’t! I hope that it takes a while before that starts. Goodness school is hard. The fighting over boys, the he said she said, oh and the hormones….but not this year! Emma graduated early and is college bound! Even still, I am happy to be able to make her some grab-and-go snacks AND to have my house back to myself during the day.
Back to my point, DIY KIND Protein Bars. My daughter is one of those kids who doesn’t have time to eat lunch. She can’t wait in line to buy, or take the time to fix, a lunch. As a compromise she told me she would be willing to eat some sort of granola bar. Then she promptly requested Dark Chocolate and Sea Salt KIND bars. Well now let me tell y’all I am the Queen of Cheap. Why would I spend $2 a bar when I can make my own? Right! I wouldn’t and off to the kitchen I went! Here is a recipe for a tasty and easy protein bar. Perfect for your teenager to snack on at school, for your hubby at work or for yourself when you need a pick me up!
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!
DIY Kind Protein Bars
- 4 cups whole roasted unsalted mixed nuts
- 1 cup puffed rice cereal
- 1 Tbsp flaxseed meal
- ½ cup honey
- 1/3 cup light corn syrup
- ¾ tsp sea salt
- 1 tsp vanilla
- 1 cup dark chocolate chips
Line an 8 inch pan with aluminum foil leaving a couple of inches overhanging on each side.
In a large greased bowl, mix together nuts, puffed rice and flaxseed meal together, set aside.
In a small saucepan, combine brown rice syrup, honey, vanilla and sea salt and bring to a boil, continually whisking for 2 minutes.
Pour syrup mixture immediately over nut mixture and stir to combine. Transfer into the lined pan and spread out evenly, making sure there are no gaps.
Refrigerate for 1-2 hours to cool and harden.
Using the overhanging foil, take the block of nuts out of the pan and place on a cutting board; cut into 20 even bars.
To make the chocolate drizzle, place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring each time until the chocolate is melted.
Spoon the chocolate drizzle over the bars and let sit at room temperature until the chocolate has set.
Store bars in an airtight container for up to a week or freeze to save for later.