A thick, chewy peanut butter bar is topped with a layer of chocolate and sliced into bars. These Peanut Butter Cornflake Bars are a delicious and easy-to-make no-bake dessert that will satisfy any sweet tooth. They can be made with or without chocolate chips and the peanut butter flavor is customizable to your preferences, so you’ll never get bored of this recipe!
Wondering how these could possibly come together? Don’t be fooled by the ingredients in these bars. The peanut butter and cornflakes go together like Peanut Butter & Jelly and ends up being delicious! They’re easy to make, to. This recipe is perfect for any home bakers looking for a new take on peanut butter bars, and they are also no-bake which is perfect if you don’t want to turn the oven on, or live in a smaller space.
Chocolate Peanut Butter Cornflake Bars
We love this recipe because they are easy, no-bake, and are made of pantry staples. I don’t know about you, but I always have peanut butter & cornflakes on hand. I love using cornflakes for my oven fried cornflake chicken or simply enjoying them with some bananas and milk.
If you are wondering what these taste like, to me they are like a homemade candy bar! I have made no-bake chocolate peanut butter bars with Rice Krispies, but I think I like the texture of these cornflake bars more! The crunch, and flavor go together so well! I know these would do so well at bake sales for people without allergies.
Making No-Bake Cornflake Bars
- Add all bar ingredients to a stock pot with the exception of the cornflakes. Over medium heat bring constantly stir until sugar is dissolved.
- Pour in the cornflakes, remove from heat, and stir until well-combined.
- Line the 8″ baking dish with parchment and drop in the mixture. Spread with the spatula and press firmly down.
- Chill for 30 minutes to firm the mixture.
- Microwave the chocolate and peanut butter until creamy.
- Pour over the chilled bars, and return the pan to allow the chocolate to set.
- Once firm, cut bars into pieces.
These bars are so simple to make but there are some variations you can make. Check them out below!
- Use crunchy peanut butter for more texture.
- Use white chocolate for the top layer for a treat that tastes similar to Reese’s White chocolate cups!
- Add candies, pretzels, or sprinkles like M&Ms to the top of the chocolate.
- Skip the chocolate and just enjoy the naked bars–they are just as good and taste like cornflake cookies.
These bars will go quick, but if you have extras, I would store them in the fridge to keep them fresh. They last for up to 1 week in an airtight bag or container.
You can also freeze these for enjoying at a later time. Add cut bars to a freezer-safe storage bag or container and freeze for up to 3 months. Thaw in the refrigerator to enjoy.
More Peanut Butter Recipes
Looking for more tasty peanut butter deliciousness? Check out these recipes below!
- No-Bake Peanut Butter Cheesecake
- Peanut Butter Mug Cake
- Peanut Butter and “Fluff” Bars
- Jumbo Peanut Butter Cup Cookies
- Chewy Peanut Butter Chocolate Chip Cookies
Peanut Butter Cornflakes Bars
- 8" x 8" baking dish
- parchment paper
- 5-quart stockpot
- Wooden Spoon
- microwave-safe bowl
- rubber spatula
- 1 cup creamy peanut butter
- ½ cup light corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup granulated sugar
- 4 cups cornflakes plain, unfrosted
- 1 cup Chocolate Chips milk, dark, or semi-sweet
- 3 tablespoons creamy peanut butter
- In a stockpot, add the peanut butter, corn syrup, extract, salt, and sugar. Continuously stir the mixture until it begin to get bubbly, fluffy, and is fully combined.
- Remove the pan from the heat and stir in the corn flakes. It is okay if you break them as they will be patted firmly into the baking dish.
- Line the 8" square baking dish with parchment paper, and add the mixture to the pan. Press down firmly with a rubber spatula. Place the dish in the fridge for 30 minutes to set.
- When the 30 minutes of set time for the bars is almost up, in a microwave-safe bowl, melt the peanut butter and chocolate. I typically cook mine over medium power in 50% increments with a stir in-between each. Once creamy, pour over the chilled bar mixture. Place the bars in the fridge until the chocolate is set.
- Once the chocolate is hardened, remove the parchment lined bars from the dish by lifting each side of the paper out of the pan. On a cutting board, carefully slice the bars into 9 ( or more pieces). Keep bars chilled in an airtight container for freshness.