Homemade "kind" bars

I like to keep something protein-rich in my glove compartment for after swimming or those days when I am running errands and need a quick bite. Kind bars are pricey and since I am usually making things in batches for teenagers, I stumbled upon this recipe online which has received high praise in my household. It doubles easily and I think it's even better than the packaged ones. You can improvise by substituting chopped, dried fruit or coconut easily. I can't say how long they keep because they never last long around my place!INGREDIENTS½ cup unsalted roasted almonds, whole½ cup unsalted dry roasted peanuts, whole½ cup roasted walnuts, chopped⅓ cup rice krispies1 Tbsp flaxseed or almond meal (pulse a handful of either of these in a food processor or blender to make meal. This binds the mixture together)¼ cup brown rice syrup or light corn syrup2 Tbsp honey½ tsp vanilla½ tsp sea salt½ cup dark chocolate chips (optional)DIRECTIONSLine an 8 inch pan with parchment or wax paper leaving a couple of inches overhanging on each side. Grease lightly.In a large greased bowl, mix together nuts, puffed rice and flaxseed meal together and 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.Allow mixture to cool for about 20 minutes then, using the overhanging foil, take the block of nuts out of the pan and place on a cutting board. Cut into 10 even bars and allow to cool completely before drizzling chocolate.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.KITCHEN COUNTERMakes 10 bars.Kelly Hunt is a DC based food blogger and writer ofEat Yourself Skinnywhich has been featured on such sites as Shape Magazine, Women’s Health, Glamour and Cooking Light. Kelly has a sincere passion for cooking and loves entertaining for friends and family.Photo: Kelly Hunt.