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

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Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 5

Servings: bars

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 9x13 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.

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