Crunchy macadamia nuts and sweet apricots are combined with puffed rice, honey and coconut to create a buttery, satisfying snack bar. This homemade take on the popular Apricot‑Macadamia Kind Bar is easy to make, portable, and perfect for a quick energy boost.
I searched for the Apricot‑Macadamia Kind Bars for months. They used to be my go‑to snack when I needed something more substantial than the odd taste test or leftover frosting. When they were discontinued, I was disappointed — but it motivated me to recreate the flavor and texture at home. The result is a sweet, slightly buttery bar with a satisfying crunch from macadamia nuts and puffed rice, and bright chewy bits of apricot.
These bars are simple to assemble: mix the dry ingredients, warm the honey to make it easier to coat everything, press into a pan, and bake until the edges turn golden. They bake into a softer, more crumbly bar rather than a hard, rock‑solid granola bar, which many people prefer for a more tender bite. Because they are so good, it’s tempting to eat the whole pan — consider making a double batch if you want extras for the week.
CopyCat Apricot Macadamia Kind Bars
Author: Kellie
Prep: 5 mins | Cook: 25 mins | Total: 30 mins | Servings: 10 bars
Ingredients
- 1 cup chopped macadamia nuts
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped dried apricots
- 1/3 cup puffed rice cereal (or crisp rice cereal)
- 1 tablespoon ground flax seed
- 1/2 cup honey
Notes and tips
These bars are intended to be soft and slightly crumbly rather than very hard. If you prefer a firmer bar, press the mixture more firmly into the pan and allow the bars to cool completely before cutting. Puffed rice can be substituted with another light cereal, but avoid bulky granola if you want the same delicate texture. Use unsweetened coconut to balance sweetness from the apricots and honey.
To make cutting easier, chill the pan briefly after cooling on a rack. Wrap individual bars in parchment or store them in an airtight container in the refrigerator for up to two weeks. For travel, place a stack of wrapped bars in a small cooler or insulated lunch bag.
Instructions
- Preheat the oven to 325°F (165°C). Line an 8‑inch square baking pan with parchment and lightly coat the parchment with cooking spray.
- In a large bowl, combine the chopped macadamia nuts, coconut flakes, chopped dried apricots, puffed rice cereal and ground flax seed. Stir to distribute everything evenly.
- Warm the honey slightly if it is very thick, then pour it over the dry ingredients. Stir until all pieces are evenly coated.
- Lightly spritz your hands with cooking spray and press the mixture firmly and evenly into the prepared pan.
- Bake for 20–25 minutes, or until the edges begin to turn golden brown. Baking time may vary slightly depending on your oven and how compactly the mixture is pressed into the pan.
- Transfer the pan to a wire rack and allow the mixture to cool completely. When cool, lift the bars from the pan using the parchment edges and place on a cutting board.
- Cut into 10 bars and wrap individually in parchment or store in an airtight container in the refrigerator for up to two weeks.
Nutrition (approximate)
Serving: 1 bar | Calories: 199 kcal | Carbohydrates: 21 g | Protein: 1 g | Fat: 13 g
Additional per‑bar values (approx.): Saturated fat 4 g, Cholesterol 0 mg, Sodium 3 mg, Potassium 164 mg, Fiber 2 g, Sugar 18 g, Vitamin A 235 IU, Vitamin C 0.2 mg, Calcium 20 mg, Iron 0.9 mg.
Nutrition information is automatically calculated and should be used as an approximation.
These homemade Apricot‑Macadamia bars are an easy, satisfying snack to make ahead for busy mornings, hikes, or coffee breaks. The balance of buttery nuts, chewy apricot and crisp puffed rice gives a texture and flavor that’s close to the original store‑bought bars but fresh from your kitchen.
Enjoy!