Peanut Butter Cornflake Bars

by Sabrina Snyder

Last Update:

17 Comments

5 from 6 votes
12 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Cool 30 minutes
Total Time 45 minutes
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Peanut Butter Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. Great for a quick snack or super simple dessert.

This super simple Bar Recipe is easy to throw together at short notice. The basic cereal bars are similar to Rice Krispies Treats but made with peanut butter and corn syrup instead of marshmallows.

Sabrina’s Peanut Butter Cornflake Bars

These easy peanut butter bars are made with just a handful of ingredients. As long as you have peanut butter, corn syrup, sugar, and corn flakes, you’re good to go! The sugar and corn syrup combine with the peanut butter to make the sticky, sweet coating for the cornflakes. Once it’s all combined you’ll have sweet and salty perfectly chewy bars that the whole family will love!

Recipe Card

Dinner, then Dessert

Peanut Butter Cornflake Bars Recipe

Peanut Butter Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. Great for a quick snack or super simple dessert.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
top down view of stacked bars
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Ingredients
 

  • 1-1/2 cups creamy peanut butter
  • 1 cup light corn syrup
  • 1 cup sugar
  • 6 cups cornflakes

Instructions

  • Spray a 9×13 pan with vegetable oil spray.
  • To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat.
  • Mix well until just dissolved, then remove from heat.
  • In a large bowl mix cornflakes and peanut butter mixture.
  • Gently press mixture into baking pan.
  • Cool completely before slicing.

Nutrition

Calories: 259kcal | Carbohydrates: 53g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 166mg | Potassium: 85mg | Fiber: 1g | Sugar: 41g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 4mg

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Chef’s Note: perfect kid-friendly recipe

Peanut Butter Cornflake Crunch Bars are a favorite with kids. They’re a great after-school snack or treat to put in a packed lunch. As long as you give the bars time to cool they slice up easily into portable peanut butter bars for a quick grab-and-go snack.

The recipe is so simple, that it’s an easy one for kids to help out with. You can even melt the peanut butter and sugar together in the microwave to avoid using a hot stove with young kids.

How to Store

  • Store: You can keep these bars covered at room temperature for up to 4 days or in the fridge for 1 week. They’ll be hard to bite into if they’re too cold, so take them out of the fridge to warm up for a few minutes before serving.
  • Freeze: You can also store the bars in a freezer bag or another airtight container in the freezer. They’ll be good for up to 6 months. Separate the layers with parchment paper so that they don’t stick together.

Variations

  • Peanuts: If you want some extra crunch, try mixing in whole peanuts or using crunchy peanut butter to replace the creamy peanut butter.
  • Peanut butter replacements: Instead of peanut butter, you can try other kinds of nut butter in the recipe like sunflower seed butter or almond butter.
  • Cereals: You can replace the cornflakes with other kinds of cereal. Try using cheerios or rice Krispies.
  • Mix-ins: There are also lots of fun ways you can experiment with the recipe with add-ins like coconut flakes, mini marshmallows, chocolate chips, or crushed nuts. You can add toppings like sprinkles or drizzle on melted chocolate.

More Brownie and Bar Recipes

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Ingredients for cornflake bars and finished cereal bars

Photos used in previous versions of this post

top-down view of peanut butter bars in stack
top-down view of bars in stack
finished cereal bars in a baking dish
Stack of peanut butter bars
Cornflake Bars in stack
close-up of bars in stack
peanut butter and sugar in pot with cornflakes in bowl
side-by-side of ingredients and finished bars
stack of cereal bars from above

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Yes you can; however, your Peanut Butter Cornflake Bars will taste a bit more like breakfast! Not a bad thing! Let us know how they turn out.

      Reply

    1. Loved your comment. Thank you Kristi and thank you for the five star review.

      Reply

    1. How fun! Glad you enjoyed your “blast from the past”! And thanks, Dawn, for the 5 star review!

      Reply

      1. My grandfather had a stroke earlier in my lifetime and he apparently loved peanut brittle but he could no longer safely eat it so my granny would make him this deliciousness. Growing up I always thought THIS was peanut brittle ?. She has since passed and I’m so happy to have found your recipe. I’ve made it, sharing it on my gifting Christmas plates and it’s yummy! Brings back sweet memories, thank you!

        Reply

        1. I really love hearing reviews of our recipes that bring back happy family memories. Thanks for sharing, Donna.

          Reply