Peanut Butter Cornflake Bars

These Peanut Butter Cornflake Bars are delicious no bake treats full of texture and flavor. Creamy peanut butter, crunchy corn flakes, and sweet chocolate chips make these the perfect afternoon snack!

stack of peanut butter cornflake cookies

Peanut Butter Cornflake Bars Recipe

I just love the combination of salty peanut butter, crunchy cornflakes, and sweet chocolate! With the addition of 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 crazier, 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!

handful of ingredients, like pantry staples, for no bake bars

Ingredients Needed

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.

Butter – Unsalted butter is best.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Peanut Butter Cornflake Bars

First: Prepare a 9×13 pan with nonstick spray or grease with butter. Set aside.

peanut and marshmallows in a saucepan

Second: In a medium saucepan over medium heat, combine the butter, marshmallows, and peanut butter.

Third: Stir continuously to melt the marshmallows and it’s all combined. Roughly 5 minutes.

cornflakes and peanut butter mixture in a white bowl

Fourth: Remove from heat and stir in the corn flakes and sliced almonds.

Fifth: 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.

chocolate chips and cornflake bars in a white pan

Sixth: Press into the prepared dish and sprinkle the top with the mini chocolate chips. Let cool and cut into 12 bars.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

close up of no bake peanut butter cornflake bars

How long do they last?

Store at room temperature in an airtight container for up to 5 days. 

​Best Way to Store Them

Keep these easy treats at room temperature before enjoying. 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.

spatula with one peanut butter cornflake bar on it

Tips for No Leftovers

  • 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!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

hand holding a peanut butter cornflake bar with a bite missing

These no bake corn flake peanut butter bars are the perfect treat for an after school snack, breakfast on the run, or a tasty treat with a great book and cup of coffee!

stack of peanut butter cornflake bars

Peanut Butter Cornflake Bars

These no bake corn flake peanut butter bars are the perfect treat for an after school snack, breakfast on the run, or a tasty treat with a great book and cup of coffee!
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 12 bars
Calories: 258kcal
Author: Jennifer Stewart

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!
This recipe adapted from Savory Experiments.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 195mg | Fiber: 2g | Sugar: 18g

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