Breakfast · Breakfast bars
Peanut Butter Chocolate Cereal Breakfast Bars
Whole cereal pieces give these unbaked bars a light crunch inside a chewy peanut butter binder. Crushing a small portion helps fill the gaps, so the chilled slab slices more cleanly.
Jump to ingredients
- Yield
- 8 bars
- Prep
- 15 min
- Cook
- 0 min
- Rest / chill
- 60 min
- Total
- 75 min
Ingredients
3 cups peanut butter chocolate cerealEnvirokidz: USDA Organic
1/2 cup smooth peanut butterWoodstock: USDA Organic
1/4 cup honeyWholesome: USDA Organic- 1/4 cup raisins
- 1/8 teaspoon salt
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Line the pan
Line an 8-inch square pan with parchment, leaving overhang on two sides. Crush 1 cup of the cereal into coarse pieces and keep the rest whole.
Warm the binder
Stir peanut butter, honey and salt over low heat for about 2 minutes, just until fluid. Remove from heat before the mixture bubbles.
Coat the cereal
Fold all the cereal and raisins into the warm binder. Stir for 30 seconds until the pieces look evenly glossy, with no dry pockets.
Press the slab
Transfer to the pan and press firmly using a second sheet of parchment. Work into the corners so the slab has an even thickness.
Chill and slice
Cover and refrigerate at 40°F or below for 1 hour. Lift out and cut into 8 bars; they should hold together but remain softer than baked bars.
Kitchen tips
Press firmly across the whole surface rather than only around the edges.
Wipe the knife between cuts if the peanut butter binder sticks and pulls cereal out of the slab.
Substitutions
Use chopped dried cherries instead of raisins for a tart contrast to the chocolate.
For a peanut-free variation, both the cereal and binder must change; use label-checked peanut-free cereal and a suitable seed butter.
If avoiding gluten, choose a comparable cereal or oat base explicitly labeled gluten-free and check the other ingredients; the original version is not certified here.
Storage
Keep covered in the refrigerator for up to 4 days.
Serving suggestions
Offer one chilled bar with fresh fruit and yogurt as a small breakfast plate; keep the remaining bars cold.
Make ahead
The bars can be prepared the day before and kept covered in the refrigerator for up to 4 days. Separate layers with parchment.
Allergen details
Contains: peanuts, soy.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Envirokidz - Leapin' Lemurs Cereal - Peanut Butter and Chocolate - 10 oz × 1 — $7.57
- Woodstock Organic Smooth Easy Spread Peanut Butter - 35 oz × 1 — $18.82
- Wholesome Sweeteners Organic Raw - Unfiltered Honey - 16 oz × 1 — $12.50
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Read recipe →Frequently asked questions
Why are my bars crumbly?
They may need firmer pressing or more chilling. Compress the mixture while warm and let it chill fully before cutting.
Will they stay firm in a warm bag?
These are unbaked, soft bars. Carry them in an insulated chilled container rather than expecting a shelf-stable cereal bar.