Peanut Butter Cornflake Bars
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My peanut butter cornflake bars make a delicious no bake dessert that combines the irresistible flavor of peanut butter with the satisfying crunch of cornflakes.
Crispy, sweet, crunchy, peanut buttery, and sticky. That is how you’d describe my cornflake bars. I grew up eating these at my friend’s birthday parties.
Twenty years later, these no bake bars aren’t just reserved for parties anymore- they make a fabulously quick and easy dessert too.
For me, the difference between a good cornflake bar and a great one comes down to the crunch. During testing, my first few batches either fell apart completely or turned the cornflakes soft and soggy. After a few tweaks, I realized I was using far too much syrup. Once I cut it back, the bars held together perfectly and stayed crispy for days.
Why I love this recipe
- Only 3 ingredients. You need three pantry staples to make these bars, and they happen to be dairy and gluten-free.
- Takes 5 minutes to make. I simply stir everything together, press it into a pan, and let the bars set.
- No corn syrup. Unlike many classic cornflake bar recipes, these are sweetened with maple syrup for a richer flavor and a simpler ingredient list.
★★★★★ REVIEW
“Fantastic!!! LOVE LOVE LOVE!!!” – Linda
Key Ingredients & Substitutions
Here’s what goes into cornflake bars, along with my kitchen notes. Full measurements are in the recipe card below.
- Corn flakes. This simple cereal delivers plenty of crispiness and lets the peanut butter flavor shine through. I’ve also tested gluten-free cornflakes with identical results (Nature’s Path).
- Peanut butter. I recommend using smooth peanut butter since it mixes more easily with the cereal and syrup. Any nut or seed butter works, though, including almond butter or tahini (my partner’s favorite).
- Maple syrup. It sweetens the bars and helps bind everything together. I tested honey too, but found its flavor a little overpowering, whereas maple syrup lets the peanut butter take center stage.
How to make peanut butter cornflake bars
Step 1- Make the mixture. Melt the peanut butter and maple syrup in the microwave. Pour this mixture over the cornflakes and mix until fully combined. If the mixture is not sticky enough, add more maple syrup.
Step 2- Set. Transfer the sticky cornflake mixture to a pan lined with parchment paper. Wet your hands and press the cornflakes into an even layer. Press down into an even layer and refrigerate for 30 minutes or until firm.
Step 3- Slice into bars and serve.
Arman’s recipe tip
Use a sharp, slightly wet knife to slice the bars. I run mine under hot water and dry it lightly before cutting, which helps create clean slices without the bars crumbling apart.
Storage instructions
To store. Store cornflake bars in an airtight container in the fridge for up to 2 weeks. I first tried keeping them at room temperature, but they gradually lost their crunch and became too gooey for my liking.
To freeze. Freeze individually wrapped crunch bars for up to 2 months. Bring the bars to room temperature before eating them.
Frequently asked questions
When testing this recipe, I found the bars were most likely to fall apart if I didn’t press the mixture firmly enough into the pan. If they’re still crumbly after chilling, it’s usually a sign that the peanut butter and maple syrup weren’t mixed thoroughly enough to evenly coat the cornflakes.
More easy no bake desserts
Peanut Butter Cornflake Bars
Video
Ingredients
- 4 cups Corn Flakes 120g
- 1 cup peanut butter can use any nut or seed butter, 250g
- 1/4 cup maple syrup See notes, 60ml
Instructions
- 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 on the stovetop, melt your peanut butter with pure maple syrup. Pour over the cornflakes and mix until fully combined and all the cornflakes are evenly coated. For ultra gooey corn flake crunch bars, add an extra tablespoon or two of maple syrup.
- Pour the mixture into the lined pan and lightly wet your hands. Press the bars into an even layer, but don't compact it too firmly or you'll lose some crunch. Chill for at least 30 minutes or until firm. Cut into bars.
This is exactly what I was looking for thank you perfect
Just made these and they were SO tasty 🙂 Chewy, gooey, and so yummy.
So glad you enjoyed them! They always bring back memories of childhood birthday parties for me 🙂
Fantastic!!! LOVE LOVE LOVE!!!
Add a small touch of almond extract (& perhaps a touch of vanilla extract too) if you’re looking for a Haystack flavor- oddly enough, the almond extract specifically (1/4-1/2 tsp) mimics a butterscotch note found in OG Haystack cookies when it marries with the maple syrup & peanut butter. I set up large, rustic, no-bakes and they were divine- just like ones from Christmas past♥️✨
Aw yay!
Super easy! I used corn flakes and red berry special k, crunchy peanut butter and honey! Topped it off with chia seeds after I put it in a 9×13 pan I added a cup extra of each cereal! A great snack anytime of the day/night!
Yum!!!
Easy and fun recipe to do. I was looking for a recipe for Cornflakes with minimal effort and available ingredients. I am glad I came across this one.
Have you tried making this recipe with sugar-free syrup? I’m just curious as I am a Type II diabetic.
Haven’t tried!
I made these twice. The second time with a little less agave! They are SOOOOO GOOD!!!
Hi, these look really good! I have a box of special K type cereal, wild that work instead of cornflakes? Also, being a student I don’t have all the fancy measuring cups so would it be possible to give me the equivalence in grams ? Thanks 🙂
Yes that would work. I’m not sure grams measurements but yuou could google it.
Truly appreciate the way you made this delicious recipe. Everything is so nicely described that really helped me lots. I am looking forward for more such yummy recipes in future too.
Hi can I add high protein powder for weight gain ?
Yes you can
Tried this recipe and made a double batch. Next time I will try with less syrup/honey as it was too sweet.
Looks amazing and i am going to try it this weekend, however, i have golden syrup instead of maple syrup. Do i need to adjust the recipe at all?
That should be fine!
This is like we had in the school cafeteria when I was a kid. I love these!!! I like to use a natural peanut butter and pure honey. I wrap individually in saran wrap and keep in freezer. Also, very good topped with nutella.
This is exactly what I was looking for thank you perfect
Amazing recipe, I followed the recipe and used WOW butter instead of peanut butter (my son is allergic to peanut butter) I broke up some pieces and put it in the freezer, you can eat it right away and it tastes so good.
Could you use corn syrup instead of maple syrup ?
Sure can!