Kind-a. No trademark infringement because we added an "A"

Kind-a Bars

Inspired by Kind Bars, these almond-blueberry aronia-infused bars are a crunchy delight. No, you don't have to dunk them in dark chocolate, but, well, mmm. 


  • 3 cups chopped almonds
  • 1 cup dried blueberries
  • 2/3 cup puffed cereal. 
    We like Kashi, but any kind will work, even Rice Krispies
  • 1/4 teaspoon salt                        
  • 2/3 cup light corn syrup or brown rice syrup
  • 2 Tablespoons powdered aronia
  • Dipping chocolate?




Preheat oven to 325 degrees


Mix everything except the syrup in a big bowl. Then add the syrup and incorporate. This will make a big sticky mess. 


Put some parchment paper down on a cookie sheet and dump the mess on top. Then put another piece of parchment paper on top (so you don't get sticky). Muscle the blob into a flat shape, maybe 1/2 inch thick. Use a rolling pin (on top of the parchment) to even it out.   


Bake for 20 minutes. 


This is surprisingly important. Allow the flat shape to cool. Once the top is a bit crusty, flip it over, remove the parchment and let the bottom cool to the open air. At some point, you will want to cut into bars. If you cut too early, the soft bars will come apart. If you cut later, it will take a serrated knife and some muscle. We prefer the latter because it gives a nice sharp edge, and we need the exercise. But if you don't want to strain yourself, you can cut as soon as the bars are stiff enough to stay together after cutting.


If you want to get some dipping chocolate and dunk them, that's up to you. Pretend the recipe called for it ;)