When hunger strikes, nothing hits the spot like a crunchy sweet granola bar drizzled with dark chocolate.

Nothing – except a granola bar infused with your favorite herb… 🥦🥦🥦

Granola bars make a great edible because they’re easy to bake, stay fresh a long time, and are customizable in hundreds of ways. Not only can you edit your dosage to get a serious buzz, you can change the ingredients to fit your dietary needs.

Feel free to get creative by removing high-fructose corn syrup from the equation, going gluten-free, or using healthier ingredients like alternative sweeteners, chia seeds, flax seeds, or hemp nuts. You can change the recipe to fit your tastes by adding favorite flavors like citrus, cinnamon, or chocolate. 

And unlike other homemade edibles like brownies or cookies, homemade KIND bars will keep for months without going stale and retain their original texture when stored in the freezer.

To start making your own granola bar cannatreats, check out our recipes below for a basic KIND-style granola bar and mint chocolate, blueberry lemon, and cherry cashew bars. 

In order to get you high, these four recipes include an ingredient called Magical Honey. You can make it at home with a MagicalButter machine and our Magical Honey recipe. If you’re looking for an infused granola bar that uses coconut oil or butter instead of honey, see our Outta Controlla Granola Bar or Pistachio Cranberry Granola Bar recipes. 

Basic Magical KIND Bars 

All KIND bars include - nuts, sweetener syrup, and puffed rice or millet. The most basic recipe for infused KIND bars has just these ingredients as well as Magical Honey. We’ve separated the ingredients into dry and wet categories to emphasize that wet ingredients should be mixed together before they are combined with the dry ingredients. This ensures your Magical Honey is spread evenly and all granola bars have similar potency.

Ingredients:

Dry ingredients:

• 1 3/4 cups roasted, unsalted almonds
• ¼ cup puffed millet or puffed rice
• ¼ teaspoon salt

Wet ingredients:

• ¼ cup maple syrup, brown rice syrup, or light corn syrup
• 2 tbsp Magical Honey

Instructions:

• Preheat the oven to 325°F.
• In a large bowl, stir the wet ingredients together until they are evenly mixed.
• Add dry ingredients except salt to the bowl with the syrup mixture. Stir until evenly mixed. Sprinkle salt over the top and then mix.
• Using a spatula, pour the entire mixture into two MagicalButter granola molds. Use the spatula or a greased utensil to compress it into a very tightly-packed layer. If you don’t have the MagicalButter mold, you can use a parchment paper-lined 8”x 8” pan.
• Bake for 25-35 minutes.
• Allow bars to cool in the baking tray for about an hour.

After baking, you can choose to leave your bars in the MagicalButter molds for storage. We recommend using the MagicalButter molds because they are oven safe up to 400°F, come with a lid for storage and have graduations for easy dosing.

This recipe makes about 32 servings of edibles with about a 5 mg potency, half of a typical 10 mg dose. The exact strength will vary based on the strength of your Magical Honey. To get a more precise calculation, use our dosage calculator. To increase the strength of your edibles simply add more honey, though we recommend not using more than double the original amount because it might start to negatively affect texture or overflow your molds.

Magical KIND bars will last for a couple of weeks at room temperature in a cool, dry place. They can last up to 6 months if stored in the fridge or freezer at which point you’ll start reaching the edibles expiration date.

This basic granola bar recipe is an easy way to get started with granola bar edibles. If you’re looking to impress edibles that look like they came from a professional kitchen or straight out of a KIND bar wrapper, try making one of our advanced recipes. 

Magical Mint Chocolate KIND bars 

Mint and chocolate provide an excellent complement to the herbal minty flavors of edibles. To make Magical Mint Chocolate KIND bars, simply make the basic bar recipe adding ½ teaspoon peppermint extract to the wet ingredients and add a dark chocolate coating and drizzle to cool bars.

Chocolate Coating

• 1/3 cup chocolate (semisweet or dark)
• ¼ teaspoon coconut oil
• ¼ teaspoon peppermint extract

Chocolate Drizzle

• 3 tablespoons chocolate (semisweet or dark)
• ¼ teaspoon coconut oil

Need an extra herbal boost? Use Magical Coconut Oil in your drizzle and chocolate topping. While you wait for your bars to cook, you can make some extra and drizzle it on nuts and fruit as a snack.

How to add chocolate coating and drizzle

1. Allow bars to cool to room temperature - wait at least an hour after coming out of the oven.
2. Line a cookie sheet with parchment paper or wax paper.
3. For the chocolate coating, heat the chocolate and coconut oil in a bowl in the microwave at 15 second intervals until it is liquid. Stir in peppermint extract.
4. Dip the bottom of each bar into the melted chocolate and place on the cookie sheet.
5. For the chocolate drizzle - prep a drizzling bag by cutting the corner off of a zip-lock bag.
6. Heat the chocolate and coconut oil in a bowl in the microwave at 15 second intervals until they are melted. Mix it with a spoon, then spoon it into the bag and drizzle it over each bar in a zigzag pattern.
7. Place the bars in a freezer for 10-20 minutes. Remove when chocolate has solidified. Store in a cool dark place.

Magical Lemon Blueberry Almond KIND Bars

For lemon blueberry almond KIND Bars, modify the basic recipe by using the following ingredients:

Dry ingredients:

• 1 1/2 cups roasted, unsalted almonds
• ¼ cup dried blueberries
• ¼ cup puffed millet or puffed rice
• ¼ teaspoon salt

Wet ingredients:

• ¼ cup maple syrup, brown rice syrup, or light corn syrup
• 2 tbsp Magical Honey
• 1 teaspoons lemon zest or 1 teaspoon lemon extract

Topping:

• 1 teaspoon dried blueberries

To make the lemon blueberry bars, mix wet ingredients together, then mix in dry ingredients and bake as in the base recipe, leaving the topping blueberries aside. Let the bars cool for at least an hour and then press additional blueberries into the bars and ice them with a lemon drizzle pumped from a zip-lock bag with the corner cut out. 

Lemon Drizzle ingredients:

• 2 teaspoons coconut butter
• 1 tablespoon fresh-squeezed lemon juice
• ½ cup powdered sugar

To make the lemon drizzle, simply whisk all ingredients together in a bowl. If it is too thick to drizzle, microwave in increments of 15 seconds until it can be drizzled.

 

Magical Chocolate Cherry Cashew KIND Bars

To make chocolate cherry cashew bars, simply substitute dried cherries and cashews for some of the almonds in the basic recipe and add a bit of fruitiness by substituting some apple juice concentrate for syrup. Garnish with chocolate drizzle as in the mint chocolate recipe.

Dry ingredients:

• 1 cup roasted, unsalted almonds
• 1/2 cup unsalted cashews
• ¼ cup puffed millet or puffed rice
• 1/4 cup coarsely chopped dried cherries
• ¼ teaspoon salt

Wet ingredients:

• 3 tbsp maple syrup, brown rice syrup, or light corn syrup
• 1 tbsp frozen apple juice concentrate thawed
• 2 tbsp Magical Honey

When the bars are cooled, use the same recipe and method for the chocolate drizzle in the mint chocolate bar recipe.

Keep in mind these four recipes are just a starting point. Feel free to modify your dry ingredients to include any fruit, seed, nut, dry cereal or puffed grain and add chocolate or lemon drizzle as you please. As long as you maintain the ratios of 2 cups of dry ingredients to ¼ cup syrup, you can use any food that won’t melt in the oven in your recipe.