Remember that one time I made Dark Chocolate Cherry Cashew Bars? I sure do. Even better than the real thing, these bars are great for breakfast, dessert, or a snack. I switched up the recipe and made this blueberry and white chocolate version. Mighty delicious!
White Chocolate Blueberry Copycat KIND Bars
Printer-Friendly Recipe
Adapted from: The Yummy Life
***a candy thermometer will be helpful when making this recipe
Ingredients
FOR THE NUT MIXTURE
2 cups whole roasted unsalted almonds (if unroasted, roast in a 350 degree oven on a baking sheet for 10 minutes)
3/4 cup whole roasted unsalted cashews, coarsely chopped (if unroasted, roast in a 350 degree oven on a baking sheet for 10 minutes)
1/2 cup dried blueberries, coarsely chopped
1/4 cup golden raisins, coarsely chopped
1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
1 tablespoon flaxseed meal
FOR THE SYRUP
1/3 cup honey (or agave nectar or brown rice syrup)
1/3 cup light corn syrup (or brown rice syrup)
1/4 cup frozen apple juice concentrate (thawed)
1/4 teaspoon salt
1 teaspoon vanilla
FOR THE White CHOCOLATE DRIZZLE
1 cup white chocolate chips
1 tablespoon vegetable, grapeseed, or coconut oil
Directions
With nonstick cooking spray, spray a large bowl, baking sheet, wooden spoon or rubber spatula, and the bottom of a drinking glass. Set aside.
To the large bowl, add the roasted almonds, roasted cashews, dried blueberries, raisins, puffed rice, and flaxseed meal. Stir with greased spoon and set aside.
In a medium-sized saucepan, mix together the honey, corn syrup, apple juice concentrate, salt, and vanilla. Heat over medium-high heat, stirring frequently. Heat until your candy thermometer reaches 260 degrees (hard ball stage). Working quickly, stir the syrup mixture together with the nut mixture and transfer to your greased baking sheet and spread into a rectangle with your hands (careful, it will be hot). Press the mixture down with the bottom of the greased drinking glass. Cool for 20 minutes (you want the bars to be slightly warm so you can cut them easily). Remove the hardened bars from the pan and cut into 20 bars (or however many you desire). Cool the bars completely before drizzling on the chocolate.
Store the bars in an airtight container. If you stack the bars, place parchment paper in between each layer to prevent sticking. Will keep for 1 week at room temperature or longer if stored in the refrigerator. Can also be frozen.
Chocolate drizzle
In a microwave safe bowl, add the white chocolate chips and oil. Microwave in 20 second intervals, stirring in between, until the chips are melted (this takes about 1 minute). Drizzle over the cooled bars with a fork. Allow the drizzle to harden before serving.
If your almonds and cashews are not roasted, place them on a baking sheet and bake for 10 minutes at 350.
In a large bowl, combine the blueberries, raisins, puffed rice, and flax-seed meal.
These are the dried blueberries that I used.
Stir in the roasted almonds and cashews.
In a saucepan with a candy thermometer, add the honey, corn syrup, apple juice, salt and vanilla. Bring up to 260 degrees over medium-high heat, stirring frequently.
Quickly pour the syrup mixture into the nut mixture.
Working quickly, pour the mixture onto a greased baking sheet, pressing into a rectangular shape. Press down on the mixture with the bottom of a greased glass. Allow to cool for about 20 minutes before cutting into squares.
Melt the white chocolate and oil together and drizzle over cooled bars.
Eat up!