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homemade kudos bars on a piece of parchment paper.

Kudos Granola Bars

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If you grew up in the '90s, there's a good chance you begged your parents for Kudos granola bars—those chewy, chocolatey, candy-studded treats that felt more like dessert than a snack. These homemade Kudos bars are a nostalgic, no-bake version that’s just as fun, but made with wholesome ingredients and easy pantry staples.
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Prep Time5 minutes
Cook Time5 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Servings: 14 bars
Author: Molly Thompson

INGREDIENTS

  • 1 cup rolled oats gluten-free if needed
  • 3 cups rice cereal
  • 2/3 cup cashew butter
  • 2/3 cup honey
  • 1 teaspoon vanilla extra
  • Pinch of salt plus more to top
  • 2 Tablespoons mini M&Ms
  • 1 Tablespoon crushed peanuts
  • 2 cup semi-sweet or dark chocolate chips dairy-free if needed
  • 1 Tablespoon coconut oil

INSTRUCTIONS

  • Line an 8x8 inch square pan with parchment paper, leaving an overhang for easy removal.
  • To a large bowl, combine the rolled oats and rice cereal.
    1 cup rolled oats, 3 cups rice cereal
    Close-up of a glass mixing bowl filled with a combination of rolled oats and puffed rice cereal on a neutral kitchen counter.
  • In a small saucepan over medium heat, stir together the cashew butter and honey and bring to a bubble. Let it bubble gently for 1-2 minutes, stirring frequently, then remove from the heat and stir in the vanilla and salt.
    2/3 cup cashew butter, 2/3 cup honey, 1 teaspoon vanilla extra, Pinch of salt
    Nut butter and honey mixture bubbling and being stirred with a spatula in a white saucepan over a gas stovetop.
  • Pour the honey mixture into the cereal and oats and stir to combine. Dump it out into the prepared pan and use a spatula or bottom of a measuring cup to firmly pack it into the pan.
    Granola bar mixture pressed firmly into a parchment-lined square baking pan, ready to chill in the fridge.
  • Refrigerate for at least 2 hours or overnight.
  • Remove the chilled bars and cut them down the middle then crosswise 6 times so you have 14 long bars. Press the M&Ms or peanuts into the top of the bars as desired.
    2 Tablespoons mini M&Ms, 1 Tablespoon crushed peanuts
  • Set a piece of parchment paper on a sheet pan. Melt the chocolate and coconut oil in a microwave safe bowl in 30-second increments until smooth. Transfer to a flat plate or bowl. Dip the bottom of each bar into the chocolate so it goes up 1/8 of the sides of the bar. Allow excess to drip off and place on a piece of parchment paper. Drizzle them with remaining melted chocolate. Top with additional flaky sea salt if desired. Let the chocolate set at room temp or in the freezer and enjoy.
    2 cup semi-sweet or dark chocolate chips, 1 Tablespoon coconut oil
    Hand dipping a homemade copycat Kudos granola bar topped with mini M&Ms into melted chocolate for a fun and easy no-bake treat.

Notes

Nut butter swaps: You can use peanut butter, almond butter, or sunflower seed butter in place of cashew butter. Just make sure it’s not too runny or oily.
Gluten-free tip: Use certified gluten-free oats and double-check your rice cereal (some contain barley malt).
Chocolate tips: Use good-quality chocolate chips or bars. Dairy-free chips (like Enjoy Life) work great. 
Storage: Store bars in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Nutrition

Serving: 1bar | Calories: 337kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 54mg | Fiber: 3g | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 5mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!