Name: Runchy Chocolate Peanut Butter Corn Flake Bars
Prep time: 10 min
Total time: 10 min
Ingredients: ¾ cup creamy peanut butter; 2–4 tablespoons honey (I like 3 tbsp for a good balance); 2 cups cornflakes (I used @therealcerealcompany); ¾ cup chocolate chips (I used @hukitchen gems); Flaky salt for topping (like @maldonsalt)

Let me tell you I cannot stop making these Crunchy Chocolate Peanut Butter Corn Flake Bars. They’re sweet, a little salty, super crunchy, and just the right amount of gooey. I made one batch, and before I knew it, I was back in the kitchen making another. That’s how good they are.

If you love quick treats that feel like a dessert but are secretly easy enough to make in 10 minutes, this one’s for you.

Method

1. Make the base

Start by grabbing a large mixing bowl. Add ¾ cup of creamy peanut butter and your preferred amount of honey anywhere from 2 to 4 tablespoons depending on how sweet you like it. I usually go for 3 tablespoons for that perfect balance. If your peanut butter is extra thick or stiff, pop it in the microwave for about 15 to 20 seconds to help loosen it up. Stir the honey and peanut butter together until it’s smooth, creamy, and glossy.

2. Add the crunch

Next, pour in 2 cups of cornflakes. As you mix them into the peanut butter and honey, gently crush the flakes using a spatula. You don’t want them to turn into powder just break them up slightly so they stick together and form a nice, crunchy texture. Keep folding until everything is well combined and the cornflakes are coated evenly.

3. Press and chill

Line an 8×8 inch pan with parchment paper so the bars don’t stick. Transfer the cornflake mixture into the pan and press it down evenly with the spatula or the back of a spoon. Make sure to press firmly into the corners so the bars hold their shape. Once it’s packed in tight, place the pan in the freezer to firm up while you move on to the next step.

4. Add the chocolate

While the base is chilling, it’s time to melt your chocolate. Place ¾ cup of chocolate chips into a microwave-safe bowl. Microwave in short bursts 15 seconds at a time stirring in between until the chocolate is smooth and fully melted. Be careful not to overheat it or it could seize up. When it’s ready, pour the melted chocolate over the chilled cornflake base. Use a spoon or offset spatula to spread it out in an even layer, making sure the whole surface is covered.

5. Final chill and top

Once the chocolate is on, return the pan to the freezer for another 15 to 20 minutes until the top layer is set and firm. When the chocolate has fully hardened, take the pan out and sprinkle a pinch or two of flaky salt on top for that perfect sweet-salty finish. Use a sharp knife to slice the bars into squares or rectangles, whatever shape you like. Then, dig in and enjoy every crunchy, chocolatey bite!

Necessary Tools

Mixing bowl
Spatula
Microwave-safe bowl (for melting)
8×8 inch square pan
Parchment paper
Knife for slicing
Spoon or offset spatula for spreading chocolate

Runchy Chocolate Peanut Butter Corn Flake Bars

Recipe by Justin SelkCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

¾ cup creamy peanut butter
2–4 tablespoons honey (I like 3 tbsp for a good balance)
2 cups cornflakes (I used @therealcerealcompany)
¾ cup chocolate chips (I used @hukitchen gems)
Flaky salt for topping (like @maldonsalt)

Directions

Make the base.
In a large bowl, mix your peanut butter and honey together. If your peanut butter is super thick, pop it in the microwave for 15–20 seconds to make it easier to stir.
Add the crunch.
Pour in the cornflakes and crush them gently with a spatula as you mix. You don’t want to crush them into crumbs, just break them up a little so they stick together better.
Press and chill.
Line an 8×8 pan with parchment paper. Pour the mixture into the pan and press it down evenly. Then pop the pan into the freezer to let it set while you melt your chocolate.
Add the chocolate.
Melt your chocolate chips in a microwave-safe bowl, heating in 15-second bursts and stirring in between until smooth. Pour the melted chocolate over the peanut butter layer and smooth it out.
Final chill and top.
Put the pan back into the freezer for about 15–20 minutes until the chocolate sets. Once it’s firm, sprinkle some flaky salt on top, slice into bars, and enjoy!

Notes

Don’t overheat the chocolate or it may seize (turn grainy). Short bursts and stirring often is the trick.
Make sure to press the cornflake mixture firmly so the bars hold together.
If your peanut butter is dry or too stiff, the mixture may crumble. Use runny, natural peanut butter for the best texture.
Let the bars chill long enough before slicing, or the chocolate might crack.

Serving Suggestions

Great as an after-school snack.
Pack it in lunchboxes for a fun treat.
Serve chilled for the best crunch.
Cut them small and serve as party bites or dessert squares.
Add a scoop of vanilla ice cream on the side if you want to go fancy.

Fun Fact

Did you know cornflakes were invented in the 1800s by accident? They were meant to be a health food! Now they’re a crunchy base for everything from breakfast to dessert like these bars!

Conclusion

These Crunchy Chocolate Peanut Butter Corn Flake Bars are one of those recipes that looks fancy but takes no effort at all. They’re crunchy, creamy, salty, and sweet all in one bite. I’ve already made them twice in one week, and I’m not even sorry about it. If you try them once, I promise you’ll be hooked too. Let me know how you slice yours big squares or little bites?