Peanut Butter Cornflake Bars
These peanut butter cornflake bars are delicious no bake treats full of crunch and flavor. Creamy peanut butter, crunchy corn flakes, and sweet chocolate chips make these the perfect afternoon snack!
I just love the combination of salty peanut butter, crunchy cornflakes, and sweet chocolate. With the added marshmallows, they are just like a Rice Krispie treat but better!
Not only are they tasty but they are versatile enough to make them with your favorite mix-ins. While these have almonds and chocolate chips, try them with dried cherries, cranberries, pecans, and even toasted coconut.
Want to get even wilder? Spread on a chocolate topping. I know my peanut butter cup fans will love this.
Even though these are made by heating the mixture in a pan or the microwave, I still consider these to be no bake cookies.
Regardless, the whole family will love them! With just 5 minutes of hands on time, these peanut butter cornflake treats are super fun to make. Especially with the kids.
Check out some other treats like my Cornflake Candy, Chocolate Peanut Butter Cookies, and these Sugar Cookie Bars. I can’t get enough of them!
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Marshmallows – Miniature marshmallows are easiest to use or substitute large ones cut into pieces
- Peanut butter – Use creamy peanut butter. Avoid natural nut butters as they separate.
- Corn flakes – Plain cornflakes work best. Frosted can be too sweet. Substitute Rice Krispies if needed.
- Almonds – Sliced or slivered almonds work best. Substitute pecans if desired.
- Chocolate chips – I prefer the mini chocolate chip for easier mixing.
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How To Make Peanut Butter Cornflake Bars
- Prepare a 9×13 pan with nonstick spray or grease with butter. Set aside. In a medium saucepan over medium heat, combine the butter, marshmallows, and peanut butter.
- Stir continuously to melt the marshmallows and it’s all combined. Roughly 5 minutes.
- Remove from heat pour over the cornflakes. Stir to mix.
- Fold in the sliced almonds.
- Press into a pan with a greased spatula.
- Sprinkle the top with the mini chocolate chips. Let cool and cut into 12 bars.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Best Way To Store Them
Keep these easy treats at room temperature in an airtight container for up to 5 days. You can store them in the fridge for up to a week if you need to.
Just be sure to being them to room temperature before enjoying or they will be a little stiff.
Freeze them, between layers of parchment paper, for up to 4 months. Thaw overnight in the fridge before enjoying. Just like these no bake butterscotch cookies!
Tips For No Leftovers
- Melt the butter, peanut butter, and marshmallows in a large bowl in the microwave if you prefer to not use the stove top.
- A greased pan or pan lined with parchment paper and then sprayed with nonstick spray works best.
- I like a square pan or rectangle pan for easier portioning.
- You can try crunchy peanut butter if you prefer. If so, I recommend leaving out the almonds.
- Don’t use natural or seed butters as they tend to separate.
- Use a greased spatula to press the bars into the pan to avoid sticking. You can also use wax paper or lightly greased hands.
- Don’t chill the bars in the refrigerator, they will get hard. Let them set up at room temperature.
- I love that this recipe doesn’t include light corn syrup!
If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!
This no bake peanut butter cornflake bars recipe is the perfect treat for an after school snack, breakfast on the run, or a tasty treat with a great book and cup of coffee!
Peanut Butter Cornflake Bars
Ingredients
- 3 tablespoons butter
- 10 ounces miniature marshmallows
- ½ cup peanut butter
- 6 cups corn flakes
- ½ cup sliced almonds
- ¼ cup mini chocolate chips
Instructions
- Prepare a 9×13 pan with nonstick spray or grease with butter. Set aside.
- In a medium saucepan over medium heat, combine the butter, marshmallows, and peanut butter.
- Stir continuously to melt the marshmallows and it’s all combined. Roughly 5 minutes.
- Remove from heat and stir in the corn flakes and sliced almonds.
- Press into the prepared dish and sprinkle the top with the mini chocolate chips. *Use a greased spatula or waxed paper to press into an even layer and lightly smash the chocolate chips into the top of the mixture so they stay.
- Let cool and cut into 12 bars.
Notes
- Melt the butter, peanut butter, and marshmallows in a large bowl in the microwave if you prefer.
- A greased pan or pan lined with parchment paper and then sprayed with nonstick spray works best.
- I like a square pan or rectangle pan for easier portioning.
- You can try crunchy peanut butter if you prefer. If so, I recommend leaving out the almonds.
- Don't use natural or seed butters as they tend to separate.
- Use a greased spatula to press the bars into the pan to avoid sticking. You can also use wax paper or lightly greased hands.
- Don't refrigerate to chill, the bars will get hard. Let them set up at room temperature.
- I love that this recipe doesn't include light corn syrup!
Nutrition
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