A healthier take on the classic 90’s lunchbox treat! These homemade Kudos bars have a crunchy and chewy crispy rice cereal base, fun toppings, and finished with a chocolate dip to make them a delicious and better-for-you treat or snack on-the-go! These are made with a few simple and real ingredients, secretly spiked with some superfoods, and infinitely customizable to fit anywhere on the “healthy” spectrum! So easy to make and kid-friendly!
What Do These Healthier Homemade Kudos Bars Taste Like?
These Healthier Homemade Kudos Bars are the perfect healthified treat! They are soft and chewy but crispy and crunchy. They are just perfectly sweet and can be topped with anything from superfoods to candy bits so they can easily be made into a healthy snack on-the-go or a fun dessert. The base is made of crispy rice cereal and held together with a chewy but creamy nut/seed butter and maple syrup sweetened mixture. Then we throw in some sneaky superfoods or oats to make them nutrient dense. Add toppings to your heart’s content with things like, nut or seeds for an extra power boost or some sweets for a delicious treat! Finished with a simple chocolate dipped base and maybe a chocolate drizzle, because chocolate is always welcome.
What Ingredients Are Used to Make These Homemade Kudos Bars?
These Homemade Kudos Bars can be made with as little as 6 ingredients! They are made healthier as they use only real and simple ingredients. These snack bars are gluten free, dairy free, and refined sugar free! They are also vegan and nut free! Here’s a look at the ingredients and some possible substitutions/variations.
- Maple Syrup – The crispy rice cereal base is sweetened with only maple syrup! It gives the bars a delicious chewiness and make them just perfectly sweet without being overbearing. Or substitute with agave or coconut nectar.
- Sunflower Seed Butter – I use sunflower seed butter to make these nut free. It also has a more neutral flavor than almond or peanut butter. Sub with any other thick and creamy nut/seed butter that contains only 1 ingredient (no added oils or sugars).
- Coconut Oil – Helps firm up the bars and keeps the rice cereal crispy! Use refined coconut oil for a no-coconut flavor.
- Vanilla – To add flavor!
- Crispy Rice Cereal – I used Barbara’s Organic Brown Rice Crisps Cereal. It looks and tastes just like the Kellogg’s version, but unlike the Kellogg’s kind these are made using the whole grain, sweetened with organic cane sugar, and does not have any additives. Use any crispy rice cereal you like!
- Chocolate – For the bottom dip and drizzle over the top of bars! I use dark chocolate but use any chocolate you like. To make these strictly refined sugar free use a coconut or maple sugar sweetened bar chopped into chunks. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
- Optional Superfoods – I like to throw in some sneaky nutrient dense add-ins to my snacks whenever I can. If you are worried about your pickier eaters, these extra goodies are barely noticeable. Especially, if you go with a the chocolate dipped base and chocolate drizzle. You can either add 1/2 cup quick cook oats or 1/2 cup (total) of mixed seeds or nuts. I loved the combination of 1/4 cup flaxmeal and 1/4 hemp hulls.
How Do You Make Healthier Homemade Kudos Bars?
These Kudos bars are SO easy to make! They come together in a flash and really, the longest part is waiting for them to set! I made these two ways, in an 8 inch square baking pan and in a candy mold. I give the pros and cons for each method in the steps below. Here’s an overview of the process and check out the step-by-step photos below!
- Make the syrup by melting the coconut oil, maple syrup, and nut/seed butter in a small pot over medium high heat. Let it bubble for a few minutes. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.
- Mix syrup with crispy rice cereal and whatever add-ins you choose until well combined.
- Add to baking dish or candy mold. Here are the pros/cons of each option.
- Baking dish – This way is much easier and more time efficient. I use my favorite 8 inch square baking dish with straight sides, but any square baking dish will do. The rice crispy mixture is added to the baking dish, pressed down, and sprinkled with whatever toppings you like. You will need to let the cereal mixture firm up for a bit longer, but overall this method is faster. Alternatively, you’ll risk having uneven cuts using a knife and you can’t customize the bars as easily as the candy mold.
- Candy mold – This method takes longer. I use this 12 cavity rectangle bar mold. The cereal mixture needs to be pressed down firmly into each cavity which adds a few more minutes to the process. However, I found the overall look of the candy mold bars to be a bit nicer than the baking dish version. Also, there is more control over the toppings as they are added to each cavity individually. So you can easily make 12 different kinds if you like!
- Final Verdict – If I am not pressed for time, I’d go with the candy mold method because they are a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally as delicious.
- Let base set. If using a square baking dish, this takes about 45 minutes to an hour. 15-20 minutes in a candy mold.
- Melt the chocolate.
- Dip the bars. Maybe drizzle more chocolate over the top.
- Let chocolate set until firm.
- Enjoy!
Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage.
Check Out Kudos Topping Ideas!
The best thing about this recipe is that it’s infinitely adaptable! I gravitate more towards the chocolate and candy bits varieties, but these can easily be made healthier! My toppings included: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates. Here are some more flavor ideas, but I can’t wait to see what you come up with!
- Nuts/Seeds – A mix of chopped nuts like pistachios, almonds, pecans and sesame seeds!
- Coconut Shreds
- Dried Fruit – Chop up your favorite dried fruit like figs or mango or throw in dried berries like mulberries, cranberries, or raisins!
- Pretzel Bits – For the ultimate sweet and salty snack.
- Full Chocolate Coating – Don’t just dip the bottom or drizzle chocolate, dip the whole thing in chocolate!
These are the ultimate make-at-home snack! They are so easy to make, absolutely delicious, made with better-for-you ingredients, and infinitely adaptable to suit any snackable situation. I am completely in love with these Kudos-inspired bars and, if I’m being honest, I think these are even better than the original. You’ll just have to make and taste them to see for yourself!
I can’t wait to see what flavor combos you make!
vegan, gluten free, dairy free, nut free
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Healthier Homemade Kudos Bars
A healthier take on the classic 90's lunchbox treat! These snack bars have a crispy, crunchy, soft and chewy rice cereal base and naturally sweetened with maple syrup. Secretly spiked with some superfoods, dipped in chocolate, and finished with toppings of your choice! Infinitely adaptable and can be made into a healthy snack on-the-go or a fun healthier dessert!
vegan, gluten free, dairy free, nut free
Ingredients
- 1/2 cup (167 grams) maple syrup, amber agave or coconut nectar
- 1/4 cup (65 grams) nut/seed butter of choice see notes
- 1/4 cup (50 grams) coconut oil
- 1 tsp vanilla
- dash sea salt
- 3 cups (96 grams) crispy brown rice cereal
- 1/2 cup quick cooking oats or mixed, chopped nuts/seeds of choice (I use 1/4 cup flaxmeal and 1/4 cup hemp hulls) optional
- toppings of choice, such as candy bits, chopped nut/seeds, cacao nibs, dried fruit, chocolate chips/chunks, etc.
- 1 cup chocolate chunks or melting wafers
- 1 tbsp coconut oil
Instructions
Make the creamy syrup by melting the maple syrup, nut/seed butter, and coconut oil in a small pot over medium high heat. Let it bubble for 4-5 minutes, stirring often until it becomes a thick and shiny mixture.
Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.
Meanwhile, add crispy rice cereal and optional add-ins (oats or nut/seeds of choice) to a large bowl.
Once the maple syrup mixture is just warm, but not hot, pour over the rice cereal and, using a silicone spatula, stir until everything is well coated.
Either pour into a parchment lined, square baking dish or a 12 cavity rectangle bar mold.
If using a baking dish: Line baking dish with parchment paper leaving a short overhang off the sides. Pour the cereal mixture into the baking dish and gently push out towards the edges of the pan. Add toppings of choice over the cereal mixture. Using a rubber spatula or the palm of your hand and a piece of parchment paper, press down firmly into an even layer. The more packed down the cereal mixture, the better.
If using a candy mold: Sprinkle your toppings into the bottom of each cavity. Divide the cereal mixture into each cavity and press down firmly until each well is tightly packed.
Let rice cereal set. If using a square baking dish about 45 minutes to an hour. For candy mold, 15-20 minutes.
Once set, remove the cereal mixture from the baking dish using the parchment overhang and cut into bars. Or pop out of rectangle candy mold cavities.
Melt the chocolate and coconut oil together either over a double boiler or in short 5 second bursts in the microwave. Once chocolate is mostly melted, stir well until chocolate is shiny and smooth. Let cool several minutes.
Dip the bottom of each bar into the chocolate and place on a parchment lined baking sheet or plate. Drizzle additional chocolate over the tops of each bar if desired.
Let chocolate set at room temperature. Or place in fridge or freezer for a few minutes to speed this up.
Once chocolate is firm, enjoy!
Recipe Notes
Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage.
Helpful Kitchen Tools (affiliate links): 8 inch square baking dish, 12 cavity rectangle bar mold, silicone spatula, kitchen scale
Ingredient Subs/Variations:
Maple Syrup - Substitute with agave or coconut nectar.
Nut/Seed Butter - I used sunflower seed butter to make this nut free. Use any thick and creamy nut/seed butter you like. Some good options are peanut, cashew, or almond butter. Choose one that contains only 1 ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar.
Candy Mold vs. Baking Dish Final Verdict - If I am not pressed for time, I'd go with the candy mold method because they are just a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally delicious.
Topping Ideas!
I went with: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates
Some other good options are: More nuts/seeds, coconut shreds, full chocolate coating (coat the whole bar!), dried fruit (chopped figs or mangos or berries like mulberries, cranberries, or raisins), pretzel bits! But really the skies the limit!
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