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Homemade Kudos Bars Recipe

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4.3 from 7 reviews

These homemade Kudos Bars are a delightful, crispy, and chewy treat combining crisped rice cereal, oats, and a rich syrup base, topped with colorful mini M&M’S and dipped in smooth semi-sweet chocolate. Perfect for a nostalgic snack or dessert, they offer a handmade twist on a classic candy bar.

Ingredients

Dry Ingredients

  • 2 ½ cups crisped rice cereal
  • 1 ¼ cups old-fashioned oats
  • ½ cup packed light brown sugar
  • ¼ teaspoon kosher salt
  • 3 Tablespoons mini M&M’S
  • 1 cup semi-sweet chocolate chips

Wet Ingredients

  • 5 Tablespoons unsalted butter
  • ¼ cup honey or light corn syrup, or a blend
  • 1 teaspoon vanilla extract
  • 1 teaspoon refined coconut oil

Instructions

  1. Prepare Pan: Line a 9-inch square baking dish with parchment paper and set aside to prevent sticking and make removal easier.
  2. Mix Cereals: In a large heat-safe mixing bowl, stir together crisped rice cereal and old-fashioned oats. Set this mixture aside for use after the syrup is ready.
  3. Make Syrup: In a small saucepan over medium-low heat, combine brown sugar, butter, honey, and kosher salt. Stir as the butter melts and sugar dissolves. Bring the mixture to a gentle simmer with little bubbles across the surface, cooking for 3-5 minutes while stirring frequently to ensure it thickens and becomes smooth and frothy. Watch carefully to prevent boiling over.
  4. Flavor Syrup: Remove the pan from heat after simmering and stir in vanilla extract immediately for enhanced flavor.
  5. Combine Syrup and Cereals: Pour the thickened syrup into the bowl with the cereal and oats. Stir thoroughly to evenly coat all dry ingredients.
  6. Press Mixture into Pan: Transfer the coated cereal mixture into the lined baking pan. Lightly grease the bottom of a flat, heavy-duty measuring cup and use it (or your hands protected with a butter wrapper) to compact the mixture firmly and evenly in the pan. This will help the bars hold together once set.
  7. Add M&M’S: After a few minutes standing, carefully press mini M&M’S onto the surface of the bars, taking care to avoid crushing them to prevent melting from residual heat.
  8. Chill Bars: Refrigerate the bars for 1-2 hours or until completely cooled and firm. For longer refrigeration, allow the bars to come to room temperature before slicing to regain their chewy-crisp texture.
  9. Slice Bars: Use a sharp knife to cut the solid slab into 12 bars. Trim edges for a neater appearance if desired.
  10. Melt Chocolate Coating: Melt semi-sweet chocolate chips and coconut oil in short 20-second bursts in a microwave, stirring well between each, until completely smooth.
  11. Dip Bars: Pour melted chocolate into a suitable container. Dip the bottom of each bar lengthwise into the chocolate to coat thoroughly, then place on parchment paper to set.
  12. Decorate: Transfer remaining chocolate into a quart-sized plastic bag, snip a bottom corner, and pipe drizzle patterns over the tops of each chocolate-coated bar for an attractive finish.
  13. Set Chocolate: Briefly refrigerate the bars until the chocolate hardens, then store the bars in an airtight container at room temperature with parchment paper between layers for up to a week.

Notes

  • Honey vs Corn Syrup: Using all honey will impart a noticeable honey flavor; to reduce this, substitute some or all honey with light corn syrup for a more neutral taste.
  • M&M’S Handling: Some M&M’S may fall off while slicing. You can press them back onto the bars while the chocolate drizzle is still wet to keep them in place.
  • Storage: Storing the bars in the fridge long-term causes them to become very crunchy. If this happens, bring them back to room temperature to restore their original crisp-chewy texture.

Find it online: https://flavorspath.com/homemade-kudos-bars-recipe/