An easy recipe for peanut butter cornflake crunch bars made with peanut butter, cereal, and smooth maple syrup. Made without corn syrup and without refined sugar, it’s a quick and easy 3-ingredient snack recipe with a peanut-free option!
Peanut Butter Cornflake Bars (No Bake)
I think it’s safe to say most childhood parties, potlucks or office morning teas in Australia would ALWAYS include cornflake cookies. Along with crunch bars, brownies, and rice crispy treats, they were always a favorite.
Cornflake cookies are an easy, no bake dessert or treat, flavored with honey (or golden syrup), butter, sugar and of course, cornflakes. What I loved most about them was that they were super sticky, seriously addictive, but also SUPER SWEET.
If you attended any birthday party, you’d arrive looking like gold and leave with sticky fingers and a golden grin.
Peanut Butter Bars With Cornflakes
My Australian readers have often left requests on Instagram for this iconic foodie classic to be given a healthy makeover, without sacrificing on taste. The texture had to be chewy, crunchy, gooey, and sticky and without being overly sweet. They had to be portable, stable at room temperature, and easy to keep in the refrigerator.
Not only have all those bases been covered, but you’ll only need THREE ingredients to make them! They are also suitable for those following a gluten-free, vegan, dairy free and refined sugar free lifestyle!
Cornflake Peanut Butter Bars Ingredients
Traditionally, the obvious first ingredient is corn flakes. For those who follow a gluten-free diet or lifestyle, the original cereal cannot be used, as it contains some form of barley in it.
Instead, I used the gluten-free cornflakes, which fit the bill perfectly. Alternatively, you can use Erewhon Corn Flakes or Nature’s Path Fruit Juice Sweetened Flakes. Of course, if you can tolerate gluten fine, the original is fine.
For the creamy nut butter, I opted to use creamy peanut butter, as it’s easily accessible and helps keep the crunch bars firm, yet gooey. If you use crunchy peanut butter, you’ll find the bars more difficult to hold together.
The sticky sweetener is the final part here, and it comes with two choices. For my version, I used pure maple syrup, as it let the peanut butter shine through, and also kept these crunch bars vegan-friendly.
The second option is manuka honey, which is similar to the classic recipe. If you are a peanut butter fan AND aren’t following a vegan diet, definitely go the honey route!
How to make the BEST peanut butter bars with cornflakes
Melt your peanut butter and maple syrup together before mixing with the cornflake cereal. It will make combining them together so much easier.
For super gooey bars, feel free to increase the maple syrup or honey by an extra tablespoon or two- I know some prefer it this way (especially if you want it to replicate the original) so do whichever you prefer!
If you want a dense and portable peanut butter cornflake cereal bar, continue adding more cereal until just combined.
Can you make cornflake bars without peanut butter?
For those with peanut allergies or want a nut-free alternative, you can easily do so.
Just be sure your peanut-free alternative is of the smooth variety.
Storing peanut butter cornflake bars
Store cornflake cereal bars in the fridge, as they will keep fresh that way. Keep them in a sealed container or on a plate covered with plastic wrap. Cornflake bars stored in the fridge will keep well for up to 2 weeks.
Cornflake bars are freezer friendly and keep well frozen for up to 2 months. Wrap individual bars in parchment paper and store in a ziplock bag.
To enjoy cornflake crunch bars from the freezer, thaw at room temperature.
More healthy No Bake Desserts
Easy Cornflake Peanut Butter Bars (Vegan, Gluten Free)
- Line an 8 x 8 pan with parchment paper and set aside.
- Add your corn flake cereal into a large mixing bowl and set aside.
- In a microwave safe bowl or stovetop, melt your peanut butter with pure maple syrup. Pour over the corn flakes and mix until fully combined. For ultra gooey corn flake crunch bars, add an extra tablespoon or two or maple syrup.
- Pour mixture into the lined pan and lightly wet your hands. Press bars firmly into place and refrigerate for at least 30 minutes, or until firm. Cut into bars.