Peanut Butter Cornflake Bars

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.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 117kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition