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Copycat Kudos Bars: Classic, Peanut Butter & Macro-Friendly

Since Kudos bars have become incredibly hard to find and are essentially a nostalgic memory at this point, I knew I wanted to recreate them at home. I started with a classic copycat version inspired by the original-style bars, then made a peanut butter version, and because you know I love finding ways to make my favorites fit my goals, I also created a macro-friendly version.
Course: Appetizer, Dessert, lunch, Side Dish, Snack
Cuisine: American
Keyword: kid freindly, macro friendly, nostalgia
Servings: 16
Author: Chef Allie's Kitchen

Equipment

  • Stove top
  • Sauce pan
  • Mixing bowl
  • 9x13 Pan
  • Parchment paper

Ingredients

CLASSIC KUDOS

  • 4 cup rice cereal
  • 2 cups rolled oats
  • 3/4 cup brown sugar
  • 8 TBSP salted butter
  • 1/2 cup honey or agave
  • 4 TBSP light corn syrup
  • 1/4 cup mini M&M's
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 TBSP coconut oil

PEANUT BUTTER KUDOS

  • 4 cups rice cereal
  • 2 cup rolled oats
  • 3/4 cup brown sugar
  • 8 TBSP salted butter
  • 1/2 cup honey or agave
  • 4 TBSP light corn syrup
  • 3/4 cup Teddie's all natural peanut butter
  • 1/4 cup mini M&M's
  • 1 1/2 cup semi-sweet chocolate chips
  • 2 TBSP coconut oil

MACRO-FRIENDLY KUDOS BARS

  • 4 cups rice cereal
  • 1 cup rolled oats
  • 4 TBSP light butter
  • 1/2 cup sugar-free pancake syrup
  • 1/4 cup honey or agave
  • 2 TBSP brown sugar substitute
  • 1/2 cup PBFit
  • water as needed to mix with PBFit
  • 2 TBSP mini M&M's
  • 3/4 cup no-sugar added dark chocolate chips
  • 1 tsp coconut oil

Instructions

INSTRUCTIONS FOR ALL 3 WAYS

  • Combine the crispy rice cereal and oats in a large mixing bowl.
  • In a saucepan over medium heat, combine the brown sugar, butter, honey and corn syrup. Heat until melted and bubbling, then allow it to bubble for about 3–5 minutes.
    PEANUT BUTTER KUDOS - add the 3/4 cup of peanut butter on this step
    Stir the peanut butter into the warm butter, honey, brown sugar and corn syrup mixture until completely smooth before pouring it over the cereal and oats.
    MACRO-FRIENDLY:
    Mix the PBfit with just enough water to create a smooth peanut-butter consistency.
    In a saucepan, combine the light butter, sugar-free pancake syrup, honey and brown sugar substitute. Heat over medium-low heat until everything is melted and smooth.
    Stir in the prepared PBfit.
  • Pour the warm mixture over the cereal and oats and stir until everything is thoroughly coated.
  • Press firmly into a parchment-lined 9x13-inch pan. Really pack it down — this helps the bars stay together.
  • Refrigerate for at least 2 hours before cutting into 16 bars.
  • Melt the chocolate chips with the coconut oil until smooth. Dip the bottoms of the bars into the chocolate, then place them on parchment paper.
  • Top with mini M&M’s and chopped peanuts (optional) and drizzle with any remaining melted chocolate. Chill until the chocolate is set.
  • The original recipe yields 16 bars in a 9x13-inch pan