These copycat Kudos granola bars are a nostalgic and delicious treat! This version is gluten-free and a bit healthier than the original.

Growing up in the 90s, kudos bars were serious business! They originally debuted in the late 1980s, and were a granola bar topped with m&m’s and a chocolate drizzle. I honestly have no idea why they were discontinued, but it’s one of those things that millennials really miss. In doing my Halloween candy series, I decided it was finally time to make my own version.

This Kudos copycat is made with gluten-free oats, rice cereal, dye-free candy-coated gems, and dairy-free chocolate!

Why you’ll love these kudos bars

  • They’re nostalgic. When I shared a preview on Instagram, I got tons of DMs from y’all, instantly knowing what they were!
  • Everyone loves them. These were a hit with everyone who tried them!

The Ingredients

  • Coconut Sugar and Maple Syrup.  These naturally sweeten the bars without refined sugar.
  • Almond or Peanut Butter. You can use either, depending on what you tolerate, and even use a seed butter.
  • Coconut Oil, Salt, and Vanilla Extract. 
  • Rice Cereal and Gluten-Free Oats. I like to use this rice cereal.
  • Chocolate Chips and Unreal Candy Gems. These are for topping but are key to the Kudos Bar experience!

Substitutions

  • Swap the almond butter for another nut or seed butter. 
  • Swap the candy gems for nuts, seeds, or sprinkles. The M&M’s vibes are really what make these feel like the real deal, but you can mix it up to your liking.

How to make Copycat Kudos Bars

  • Step One. Heat the coconut sugar, maple syrup, coconut oil, nut butter and salt together until forms a syrup.
  • Step Two. Combine the rice cereal and oats before adding the syrup mixture on top.
  • Step Three. Add the bar mixture to a pan and allow to set in fridge then slice into 10 bars.
  • Step Four. Melt the chocolate and coconut oil.
  • Step Five. Dip each bar into the melted chocolate to coat the bottom.
  • Step Six. Add the candy gems on top of the bar and drizzle more chocolate.
  • Step Seven. Transfer to fridge to set and enjoy!

 

Tips & Tricks

  • Keep the bars chilled. The chocolate will start to soften at room temperature, so make sure they stay chilled.
  • Store with parchment paper. Separate them with parchment paper to keep them from sticking to each other! Chocolate will always stick when it melts, so any slight temperature change can have your bars stick together.

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Copycat Kudos Granola Bars {healthier & gluten free}

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  • Author: Michelle
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 10 bars 1x
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free

Description

These copycat Kudos granola bars are a nostalgic and delicious treat! This version is gluten-free and a bit healthier than the original.


Ingredients

Scale

For the bars

  • 1/3 cup coconut sugar
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tbsp almond or peanut butter
  • Pinch of salt
  • 1 tsp vanilla extract
  • 2 1/2 cup rice cereal
  • 3/4 cup gluten-free oats

For the coating and topping


Instructions

  1. Line and 8×8” pan with parchment paper and lightly grease. Set aside.
  2. Combine the coconut sugar, maple syrup, coconut oil, nut butter and salt in a medium saucepan over medium-low heat. Whisk well to combine and bring to a low simmer, but not a boil. Allow to simmer for about 5 minutes until a thick, syrupy mixture forms. Add the vanilla extract and stir well before setting aside.
  3. Using a large heat-safe mixing bowl, combine the rice cereal and oats. Gently stir to combine. Pour the syrup over the mixture and use a silicone spatula to combine. 
  4. Add the bar mixture to the lined pan, evenly pressing down. Transfer to the fridge and allow to set for a few hours. 
  5. Once the bars are set, remove from the pan and transfer to a cutting board. I prefer to trim the edges with a knife to have perfectly even bars. Slice into 10 bars and place on a large plate lined with parchment paper.
  6. Using a method of your choice (I prefer a double boiler method) melt the chocolate and coconut oil together until fully liquid.
  7. Working with one bar at a time, carefully dip the bottom of each bar in the melted chocolate, coating the bottom. Return to the parchment-lined plate.
  8. Place the candy gems on top of the bars (I like to add 4-5 to each bar), evenly spacing them. Using a fork, drizzle more chocolate over each bar, being sure to focus on the gems so they are set onto the bars.
  9. Transfer to the fridge and allow to set for 30-60 minutes or until fully set. Store in the fridge, or transfer to the freezer! 

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


Nutrition

  • Serving Size: 1 bar
  • Calories: 315
  • Fat: 15.6g
  • Carbohydrates: 40.8g
  • Fiber: 2.3g
  • Protein: 3.6g