Decadent No-Bake Peanut Butter Cereal Bars
Get ready to indulge in these deliciously chewy and crunchy No-Bake Peanut Butter Cereal Bars! Combining the wholesome goodness of Cheerios with creamy peanut butter and a rich semi-sweet chocolate layer, these bars are perfect for an on-the-go snack, after-school treat, or a delightful dessert. So quick and easy to make, you'll have homemade snack bars ready to enjoy in no time. Whether you pack them in lunch boxes, serve them at parties, or keep them around for a mid-day nibble, they're sure to become a favorite among family and friends!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
light corn syrup
1 cup (None)
sugar
1 cup (None)
peanut butter
1 cup (None)
Cheerios toasted oat cereal
6 cups (None)
semi-sweet chocolate chips
12 ounces (None)
Instructions
1
Begin by lightly greasing a 13 x 9-inch pan with cooking spray or butter to ensure easy removal of the bars once set.
2
In a large saucepan over medium heat, combine the light corn syrup and sugar. Stir the mixture constantly until it comes to a gentle boil.
3
Continue to cook the mixture, stirring constantly, until the sugar is fully dissolved , about 2-3 minutes. Once ready, remove the saucepan from the heat.
4
Add the peanut butter to the hot mixture and stir vigorously until everything is smooth and well combined.
5
Gently fold in the Cheerios until they are fully coated with the peanut butter mixture, ensuring an even distribution.
6
Quickly transfer the cereal mixture into the greased pan. Use a spatula or your hands (greased for easier handling) to press down firmly, creating an even layer.
7
In a medium saucepan over low heat, melt the semi-sweet chocolate chips, stirring continuously until completely smooth and glossy. Remove from heat.
8
Carefully pour the melted chocolate over the pressed cereal mixture, spreading it out evenly to cover all the bars.
9
Allow the bars to cool at room temperature or refrigerate for 10-15 minutes, until the chocolate is set. Once set, use a sharp knife to cut into 36 individual bars.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Can I use crunchy peanut butter for these cereal bars?
Yes, crunchy peanut butter works perfectly and adds a nice extra texture to the bars.
What type of sugar is best for this recipe?
Standard granulated white sugar is recommended to ensure the bars set correctly.
How long do the bars need to set before cutting?
The bars usually set in 10-15 minutes in the refrigerator or about 30 minutes at room temperature.
Can I substitute the Cheerios with a different cereal?
Yes, you can use other toasted oat cereals or even puffed rice cereal as a substitute.
What is the best way to store these peanut butter bars?
Store them in an airtight container at room temperature for up to a week.
Can these cereal bars be frozen for later?
Yes, they freeze well. Wrap them tightly or place them in a freezer-safe bag for up to 3 months.
What can I use instead of light corn syrup?
You can use honey or brown rice syrup, though it may slightly change the texture and flavor.
Are these cereal bars gluten-free?
They are only gluten-free if you use a brand of toasted oat cereal specifically certified as gluten-free.
How many bars does this recipe make?
When using a 13 x 9-inch pan, this recipe yields approximately 36 individual bars.
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips provide a richer, less sweet flavor profile that pairs well with peanut butter.
Do I have to refrigerate the bars?
Refrigeration is only necessary to speed up the setting process of the chocolate; otherwise, they can stay at room temperature.
How do I prevent the bars from sticking to the pan?
Grease the pan with cooking spray or butter, or line it with parchment paper for the easiest removal.
Can I add extra nuts to the mixture?
Yes, folding in chopped peanuts or walnuts along with the cereal is a great way to add more crunch.
Is it possible to use maple syrup as a sweetener?
Maple syrup is thinner than corn syrup, so the bars might not hold their shape as well, but it can be done with caution.
Why did my cereal bars turn out too hard?
If the sugar and syrup mixture is boiled for too long, it will create a harder, candy-like texture once cooled.
Why are my cereal bars falling apart?
This usually happens if the mixture wasn't pressed firmly enough into the pan or if the syrup ratio was too low.
Can I use milk chocolate chips for the topping?
Yes, milk chocolate chips are a delicious and sweeter alternative to semi-sweet chips.
What pan size is required for this recipe?
A standard 13 x 9-inch rectangular baking pan is the recommended size.
Are these bars suitable for school lunchboxes?
Yes, they are a great portable snack, though you should check for peanut-free policies at the school first.
Can I use almond butter instead of peanut butter?
Yes, almond butter or cashew butter can be used as a 1:1 substitute for peanut butter.
How can I get clean cuts when slicing the bars?
Use a sharp knife and wipe it clean with a warm cloth between each cut for the neatest squares.
Can I make this recipe vegan?
Yes, ensure your sugar is vegan-friendly and use dairy-free chocolate chips.
Is it necessary to boil the sugar and corn syrup?
Yes, bringing them to a gentle boil ensures the sugar dissolves and creates the necessary binding syrup.
How long do these bars stay fresh?
They remain fresh and chewy for about 7 days when kept in an airtight container.
Can I use flavored Cheerios like Honey Nut?
Yes, using flavored oat cereals can add an interesting twist to the flavor of the bars.
What is the best way to melt the chocolate chips?
Melting them in a saucepan over low heat or in short 30-second intervals in the microwave works best.
Can I use natural peanut butter?
Processed peanut butter is recommended because natural versions can sometimes separate and affect the consistency.
Should I add salt to the recipe?
A pinch of sea salt on top of the chocolate layer can enhance the flavors, though it is optional.
Is this recipe truly no-bake?
Yes, there is no oven required; you only need the stovetop to melt and combine the ingredients.
Can I double this recipe?
Yes, you can double the ingredients, but you will need a very large pot for mixing and two separate 13 x 9-inch pans.