Peanut Butter Cornflake Bars
Peanut Butter Cornflake Bars are a no bake treat with creamy peanut butter, crunchy cornflakes, sweet chocolate chips, and sliced almonds, all held together with melted marshmallow. Think of them as a Rice Krispie treat that grew up and got interesting. No oven, no corn syrup, and endlessly changeable with your favorite mix-ins. Made with pantry staples and just 5 minutes of hands on time, they make 12 bars.
Salty peanut butter, crunchy cornflakes, and sweet chocolate. Some combinations just work, and this is one of them.
These are what happens when a Rice Krispie treat decides to be more interesting. Same easy melted marshmallow base, but with peanut butter for richness, cornflakes for a sturdier crunch, and chocolate chips and almonds because why not. Five minutes of hands on time and no oven required, which makes them dangerously easy to justify.
They’re also endlessly customizable. Mine have almonds and chocolate chips, but dried cherries, cranberries, pecans, or toasted coconut all work. Want to get wild? Spread a chocolate topping over the whole thing and watch the peanut butter cup fans lose it. They’re the perfect after school snack, a grab and go breakfast, or a treat with a good book and a cup of coffee. If you love an easy no bake, I have more that fit with these.
More Easy No Bake Treats
- Cornflake Candy – sweet chocolate drizzled cornflake clusters
- No Bake Butterscotch Cookies – sweet chewy butterscotch oat cookies
- No Bake Peanut Butter Bars – peanut butter with chocolate topping
- Avalanche Cookies – white chocolate peanut butter cereal clusters
- Chocolate Peanut Butter Rice Krispie Treats – classic combo cereal bars
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Marshmallows – Mini marshmallows melt fastest and easiest. Large ones work too, just cut them into pieces.
Peanut Butter – Creamy is the way to go here. Skip natural or seed butters, since they separate and won’t set right. Crunchy works if you want extra texture, but I would leave out the almonds if you go this route.
Corn Flakes – Plain cornflakes are best. Frosted can push these over the top into too sweet. Rice Krispies sub in fine if that’s what you have.
Almonds – Sliced or slivered mix in best. Pecans are a great swap. If all you have are whole ones, chop them first. Toast them too for more flavor!
Chocolate Chips – Mini chips are easier to mix and press into the top so they actually stick.
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How To Make Peanut Butter Cornflake Bars
- Prepare a 9×13 pan with nonstick spray or grease it with butter. Set aside. In a medium saucepan over medium heat, combine the butter, marshmallows, and peanut butter.
- Stir continuously until the marshmallows melt and everything is smooth and combined, about 5 minutes.
- Remove from the heat and stir in the corn flakes and sliced almonds until evenly coated.
- Stir to combine. Work quickly because the marshmallow will start to tighten up and if you try to stir it, they will break into tiny pieces. And you don’t want that.
- Press the peanut butter mixture into the prepared dish using a greased spatula or a piece of waxed paper.
- Sprinkle the mini chocolate chips over the top, pressing them lightly into the surface so they stay put. Let cool at room temperature, then cut into 12 bars.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Room Temperature: Store in an airtight container at room temperature for up to 5 days. This is the best way to keep the texture right.
Refrigerator: They’ll keep up to a week in the fridge, but bring them back to room temperature before eating or they’ll be stiff. Your jaw will thank me later.
Freezer: Freeze between layers of parchment for up to 4 months. Thaw overnight in the fridge before enjoying.
Don’t Chill to Set: Let them set up at room temperature, not in the fridge. Chilling makes them hard instead of chewy.
Variations
Different Mix-Ins: Swap or add dried cherries, cranberries, Toasted Pecans, or toasted coconut.
Chocolate Topping: Spread melted chocolate over the whole top for a peanut butter cup vibe.
Crunchy Peanut Butter: Use crunchy peanut butter for extra texture, and leave the almonds out if you do.
Different Cereal: Rice Krispies work in place of cornflakes for a lighter, classic crispy treat.
Extra Chocolate: Fold mini chocolate chips into the mixture as well as on top, once it’s cooled slightly so they don’t fully melt.
Frequently Asked Questions
Yes. Even though you melt the mixture on the stove or in the microwave, there’s no oven involved, so they count as a no bake treat in my book.
Natural and seed butters tend to separate, which keeps the bars from setting up properly. Stick with a conventional creamy peanut butter for the best texture. They have “emulsifiers” in them to keep them together and shelf stable.
Room temperature in an airtight container for up to 5 days is best. They’ll keep a week in the fridge, but let them come back to room temp before eating so they aren’t stiff.
You probably chilled them in the fridge to set. Let them set up at room temperature instead, since chilling firms them up too much.
Yes. Melt the butter, peanut butter, and marshmallows in a large microwave safe bowl instead of on the stove, then stir in the cornflakes and almonds.
Absolutely. Dried fruit, pecans, toasted coconut, or a chocolate topping all work. This recipe is made to customize.
Recipe Tips & Tricks
- Grease your spatula, use waxed paper, or lightly grease your hands to press the bars in without sticking to your hands.
- Don’t refrigerate them to set, or they’ll turn hard. Let them set at room temperature.
- Press the chocolate chips lightly into the top so they stay put as the bars cool.
- Skip natural or seed butters, since they separate and won’t set.
- Use a square or rectangle pan for easy, even portioning.
This Peanut Butter Cornflake Bars recipe is crunchy, sweet, salty, and ready in minutes with no oven. Whip up a batch for an after school snack and watch them disappear!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Peanut Butter Cornflake Bars
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
- Grease your spatula, use waxed paper, or lightly grease your hands to press the bars in without sticking.
- Don’t refrigerate them to set, or they’ll turn hard. Let them set at room temperature.
- Press the chocolate chips lightly into the top so they stay put as the bars cool.
- Skip natural or seed butters, since they separate and won’t set.
- Use a square or rectangle pan for easy, even portioning.
Nutrition
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