Peanut Butter Cornflake Bars

16 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Cool 30 minutes
Total Time 40 minutes

Peanut Butter Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. It’s 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.

Peanut Butter Cornflake Bars in stack


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.

Peanut Butter Cornflake Bars peanut butter and sugar in pot with cornflakes in bowl

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 if you’re worried about your kids using the stovetop. They come together in just a few minutes so you don’t have to worry about your little helpers getting bored during the process.

Peanut Butter Cornflake Bars in baking dish

If your family loves these Peanut Butter Bars, try Oreo Rice Krispies or Chocolate Rice Krispies next. Just like this recipe, they’re easy to make, kid-friendly, and perfect to serve a crowd. 



  • Prep: Before starting the recipe, make sure you remember to spray your pan with nonstick spray. If you don’t have cooking spray, you can lightly grease it with butter. This is important to make sure the sticky ingredients don’t stick to the pan. 
  • Peanut butter mixture: Put a saucepan over medium heat and add the peanut butter, corn syrup, and sugar. Stir the ingredients until they’re well combined and the sugar is dissolved, then remove from the heat. You could also do this part in a large, microwave-safe bowl. Microwave it at full power in 30-second increments, and stir between each microwaving session until it’s dissolved. 
  • Combine: Pour the peanut butter and sugar mixture into a large mixing bowl, then add the corn flakes. Mix until the cornflakes are all coated in peanut butter. 
  • Set: Press the cornflakes into the prepared baking pan. Let it cool completely before you slice it into squares.

top-down view of Peanut Butter Cornflake Bars in stack


  • Peanuts: If you want some extra crunch in your Peanut Butter Corn Flake Bars, try mixing in whole peanuts or using crunchy peanut butter to replace the creamy peanut butter in the recipe. 
  • Peanut butter replacements: Instead of peanut butter, you can try other kinds of butter in the recipe like sunflower seed butter or almond butter. 
  • Cereals: You could also replace the cornflakes with other simple kinds of cereal. You can use cheerios or rice Krispies to make Peanut Butter 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 also add toppings like sprinkles or drizzle on melted chocolate.  



  • Serve: Give the bars time to cool down and set completely before you slice and serve them. Otherwise, they’ll be too sticky and messy. 
  • Store: You can keep the Peanut Butter Cornflake Cereal 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.

Peanut Butter Cornflake Bars in stack

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Peanut Butter Cornflake Bars

Peanut Butter Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. It's great for a quick snack or super simple dessert.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Spray a 9x13 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.


Calories: 194kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 31g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 3mg

Peanut Butter Cornflake Bars

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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

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