These homemade chocolate peanut butter cereal bars are the best. Made with your favourite cereal, peanut butter and chocolate, they have the most amazing texture and flavour. These cereal bars are healthier than store bought granola bars and taste so much better. These bars can also be made gluten free, dairy free and vegan.
Why you will love this recipe:
- The flavour! These homemade peanut butter cereal bars have the perfect combination of flavours with a salty, crunchy cereal layer, a rich and sweet peanut butter layer and a delicious chocolate layer to top it all off.
- These cereal bars are a healthy alternative to store bought chocolate peanut butter granola bars - They're refined sugar free, gluten free, dairy free and can easily be made vegan and paleo too.
- You can make these healthy cereal bars with any type of cereal you like including Cheerios, Rice Krispies, Corn Flakes or my personal favourite, Lovebird cereal.
- They make a great dessert, breakfast or snack.
- These bars freeze really well so they are great for meal prep.
- They are the perfect on the go snack or after workout snack.
- Kids love them!
- You can easily make these cereal bars without peanut butter by using another nut or seed butter such as almond butter, cashew butter or sunflower seed butter.
- If you love cereal bars you are going to love homemade chocolate granola bars!
Taste and texture:
These bars taste amazing! They have a delectable dark chocolate outer layer with a nice sweet and crispy inner layer that is full of peanut butter flavour. The combination of dark chocolate, salty peanut butter, crispy cereal and sweet honey or maple syrup is amazing.
Key ingredients and substitutions:
Cereal - to give the bars the perfect amount of crunch and texture. You can choose any type of cereal that you like. I used LoveBird cereal which is gluten free, grain free, paleo and refined sugar free! Other great options would be cereals like Corn Flakes, Rice Krispies or Cheerios.
Honey or maple syrup - to add some delicious natural sweetness to the many layers of these homemade chocolate cereal bars. Both of these sweeteners are refined sugar free which is why I love them.
Peanut butter - Be sure to use a natural, smooth, unsweetened peanut butter for this cereal bar recipe. You could also substitute peanut butter with another nut or seed butter such as cashew butter, almond butter, or sunflower seed butter.
Milk or dark chocolate - chocolate is layered on top of these bars to give them that perfect dark chocolate outer coating. I use Zazubean chocolate bars which are both dairy free and refined sugar free. You can use any chocolate that you like including dark chocolate, milk chocolate or chocolate chips.
How to make this recipe:
To make the cereal layer:
First, preheat your oven to 350 degrees Fahrenheit.
Next, add your cereal to a food processor and blend until it reaches a flour-like consistency.
Then add the cereal to a medium bowl along with the other cereal layer ingredients. Stir everything well until you have a nice sticky consistency.
Now line an 8″ x 8″ baking dish with parchment paper and then add the cereal mixture to the baking dish, pressing it down into an even layer
Bake the bars for 12 minutes and then let them cool.
To make the peanut butter layer:
While the cereal layer is cooling, place a small or medium pot on the stove and add the peanut butter layer ingredients.
Heat on low heat for 2-3 minutes, stirring frequently to combine all the ingredients until they are smooth.
Then pour the peanut butter layer over the cereal layer and then place the pan in the freezer for 2 hours, to harden the peanut butter layer.
Once the peanut butter layer has hardened, remove the pan from the freezer and pull the parchment paper out of the pan with the bars on it.
Now cut the bars into 12 pieces (or as many as you like).
To make the chocolate layer:
First, melt the chocolate in a microwave safe dish by heating it on high in 30 second intervals until melted.
Then place each bar into the melted chocolate and cover it completely in the chocolate.
Then return the bar to the pan.
When all the bars are coated in chocolate, place the pan back in the freezer for 5 minutes to harden the chocolate. Then enjoy!
- When blending the cereal in your food processor, leave a few chunks to give the bars even more texture.
- Use a hot knife to cut these bars into pieces more easily (I simply run the blade under hot water).
- To add some extra crunch sprinkle some crushed peanuts on top of the chocolate layer while it is still warm.
- Be sure to use natural, smooth, unsweetened peanut butter or other nut butter for this recipe (the bars will be too sweet if you use sweetened peanut butter).
Variations and add ins:
- How to make these bars paleo: use a paleo friendly cereal and another nut or seed butter such as cashew butter or sunflower seed butter.
- To make these bars gluten free: use a gluten free cereal.
- To make these bars vegan: be sure to use vegan chocolate and maple syrup instead of peanut butter.
- You get to decide whether to use milk chocolate or dark chocolate in this recipe. Both are amazing!
How to store:
Store these bars in the fridge in an air-tight container for up to 14 days.
These bars also freeze really well.
Frequently asked questions:
It is more difficult to make these bars without a food processor, but you could break up the cereal by hand. To do this, put the cereal in a bag and use a rolling pin to crush the cereal.
You could use a variety of other sweeteners. I recommend using honey, brown sugar syrup or agave nectar.
No worries! Instead of peanut butter you can use another nut butter or seed butter such as cashew butter or sunflower seed butter.
Definitely! Chunky peanut butter will add a nice crunchy texture to the cereal bars. Just be sure to get natural, unsweetened chunky peanut butter.
This is not a no bake cereal bar recipe.
Other recipes you will love:
- Apple Pie Bars
- Peanut Butter Pretzel Bars
- Turtle Cookie Bars
- Gluten Free Lemon Bars with Cranberry
- Paleo Mint Crunch Bars
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Chocolate Peanut Butter Cereal Bars
- 3 cups cereal
- 1/3 cup coconut oil
- 1/4 cup honey or maple syrup
Peanut Butter Layer
- 9 oz chocolate
- Preheat your oven to 350F.
- Add the cereal to your food processor and blend until you have a flour like consistency (I like to leave some chunks for more texture).
- Transfer the cereal flour to a bowl and add the other cereal layer ingredients. Stir well until you have a sticky consistency.
- Line an 8" x 8 baking dish with parchment paper and transfer the cereal layer to the pan. Press down evenly until you have an even layer. Bake for 12 minutes and then cool for a few minutes.
Peanut Butter Layer
- While the cereal layer is cooling, place a small or medium pot on the stove and add the peanut butter layer ingredients. Heat on low heat for 2-3 minutes, stirring frequently to combine all the ingredients until they are smooth.
- Pour the peanut butter layer over the cereal layer and then place the pan in the freezer for 2 hours, to harden the peanut butter layer.
- Once the peanut butter layer has hardened, remove the pan from the freezer and pull the parchment paper out of the pan with the bars on it. Cut the bars into 12 pieces (or as many as you like).
- Melt the chocolate in a microwave safe dish by heating it on high in 30 second intervals until melted.
- Place each bar into the melted chocolate and cover it completely in the chocolate. Then return the bar to the pan and lean it on the edge of the pan. When all the bars are coated in chocolate, place the pan back in the freezer for 5 minutes to harden the chocolate.
- Store these bars in the fridge in an air tight container for up to 14 days.
- Instead of peanut butter you could use another nut or seed butter such as cashew butter or sunflower seed butter.
- The nutritional information for these cereal bars will vary depending on the type of cereal, peanut butter and chocolate that you use.