The recipe for these oh-so- easy Crunchy No-Bake Chocolate Peanut Butter Bars is a sweet sample of what you’ll find in the pages of Mary Younkin’s brand new cookbook entitled The Weeknight Dinner Cookbook featuring simple family friendly meals for everyday home cooking. You may recognize Mary from Facebbok or you may have seen her work around the web as she blogs full-time over at Barefeet In The Kitchen. In her just released cookbook you’ll find recipes for main dish entrees as well as fabulous side dishes and in her words a “sprinkling of sweet treats.”
The color photos are so handy allowing you to see how the dish is supposed to look as well as giving serving and styling tips to use when your entertaining. Mary includes the amount of time and effort it takes to make each dish, too. One thing I love about Mary is she uses everyday easy-to-find ingredients that don’t require multiple specialty shop visits to find. She also cooks homestyle which you know, is close to my heart. Some of the dishes you’ll find in the book are Sweet Chipotle Chicken Bites, Creamy Kielbasa and Broccoli Pasta, Philly Cheese Steak Potato Skillet, Honey Chipotle Meatloaf, Skillet Mexican Street Corn, Italian Rice Pilaf, Cinnamon Toast Cake, Lemon Curd Mini Cheesecakes, Never-Fail Blondies as well as these delicious Crunchy No Bake Chocolate Peanut Butter Bars.
If you enjoy cooking or if you cook for a family and need ideas to jazz up meals, this cookbook is a must add to your cookbook collection. The gorgeous photos and easy-to-follow instructions will give you the tools you need to make delicious meals for your family and the kids can help, too. The Weeknight Dinner Cookbook is one of those rare finds that you’re sure to return to over and over again for mealtime inspiration. See also No-Bake chocolate Peanut Butter Oatmeal Cookies and Peanut Butter Mallow Bars.
You can purchase Mary’s book here on Amazon
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Helpful Kitchen Items:
Crunchy No-Bake Chocolate Peanut Butter Bars
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1/4 cup unsalted butter
- 3 cups regular or frosted cornflakes
Instructions
- Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
- Microwave for 2 minutes at full power.
- Remove from the microwave and stir until the chocolate has completely melted and everything is well combined.
- Stir-in the cornflakes. Mix well.
- Line an 8 x 8-inch pan with parchment paper. Spread the chocolate mixture evenly into the pan.
- Chill until firm for at leas 2-4 hours.
- Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.
Melissa
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Mary Younkin says
I am thrilled that you like the cookbook! (and you chose one of my kids’ favorite dessert recipes to make, I’m going to be craving these bars all day now.) Thanks so much, Melissa!
Melissa says
I love your book Mary thanks for sharing it!
Dorothy says
Hi please can you give the quantities in grams or ounces
Melissa says
If you need to convert amounts there are many free online sources to provide those values.
Bonnie parsons says
Should you crush the cornflakes before adding them in?
Melissa says
Not unless you want to.
Linda Kersey says
My granddaughter has Celiac Disease and so any baking I do for her has to be gluten free. Is there another cereal which is gluten free (eg. Chex) that would work for this recipe? She would love these!!
Melissa says
Poor kid! I think any gluten free option she enjoys would work with these, sure. Perhaps adjust the amount depending on the size of the cereal but gluten free puffed rice cereal (If it’s available) would turn these into a crispy bar.
Kelly says
There is GlutenFree corn flakes. I also have to cook GlutenFree
Beth Gibson says
You can use oatmeal.
Realynn says
How much oatmeal and should it be quick oats?
Melissa says
Same amount as cereal, although play with it adding less then checking the consistency. You can always add more, if desired. Yes, quick cooking.
bk says
3 cups quick cook oatmeal
Timothy P. Haven says
Try using oatmeal, or something of the sort.
Christina says
I would use which ever gluten free crunchy cereal option she has available. It’s the crunch that really makes these! 🙂
Jacqueline (PiperCooks) says
Nice looking cookbook, and who doesn’t love peanut butter and chocolate together. Pinned 🙂
The Better Baker says
Sounds fabulous! How I love the crunch of cornflakes. Thanks so much for sharing with us at Weekend Potluck.
Melissa says
Thanks so much!
Amy says
Have you tried this recipe with milk chocolate chips instead of semi-sweet? Just wondering if it would work or be too sweet… Thanks
Melissa says
Hi Amy, I haven’t but for the most part chocolate chips are interchangeable so I think they would do fine.
Julia's Simply Southern says
You always have my mouth watering! Can’t wait to try these.
Melissa says
Thanks Julia!
Teresa Walsh says
Could you use rice crispies in this recipe rather than corn flakes?
Melissa says
I think you could, sure.
Eunice Flagler says
Lately when I try to melt chocolate chips they just clump together and will no melt. I have even tried putting a little oil/butter in the pan also. So by using the honey and peanut butter will it for sure do the trick. The recipe sounds like something I would love to make.
Melissa says
Eunice, they can be a challenge since they put stabilizers in them so they’ll keep their shape when baking. I find that some brands melt better than others and never have an issue with a good quality chip i.e. Ghiradelli or similar.
Tiffany J says
Maybe try melting them in a pan on the stove!
Sheila Palkowitsh says
The 1/4 C. Of salt seems like of salt for candy made in an 8″/8″ pan?
Melissa says
There is no salt in this recipe.
Sherry says
Could you use salted butter?
Melissa says
Sure, no problem.
Bev says
I think you were seeing 1/4 cup unsalted butter.
gloria fontaine says
What could you replace honey . Not a honey fan.
Melissa says
I’ve only made this recipe using honey. Maybe corn syrup?
Diann says
I used 1/4 coconut oil from another recipe. Also, instead of cornflakes, ricekrispies.
Tiffany J says
Maybe try syrup
Diann says
Diann here, no, I misspoke!!!!!! I did NOT replace the honey for the coconut oil, so sorry. I replaced the coconut oil for the butter.
Cassie says
Could you substitute pecans for the cornflakes
Melissa says
Sure, if you prefer or even Rice Krispies.
Cheryl Crady says
This looks so delicious. But I have a corn allergy. What could I use in place of the corn flakes?
Melissa says
Rice Krispies would work.
Angie says
Would Kelloggs raisin bran work?
Melissa says
I’ve never tried that but, it likely would work fine.
Kelly says
Can I use GlutenFree margarine in place of the unsalted butter. Since I am both GlutenFree and Dairy free.
Melissa says
If you’ve had success using that as a substitute in the past it should however, I haven’t tried it myself.
Amy says
Why would margarine have Gluten?
Nan says
Hi, Melissa. Thank you for posting this fun recipe. I have been switching these up, with ingredients I have on hand. I love them made with semi-sweet dark chocolate. They do work well using light Karo (corn syrup) in place of honey, and using coconut in place of cornflakes. They also work using ground almonds, Life cereal, puffed rice, rice chex and rice crispies.
Melissa says
Awesome adaptations Nan, thanks for sharing!
Susan says
Would using natural peanut butter be a problem? That’s really the only kind we eat. It doesn’t work well in some recipes though.
Melissa says
I haven’t tried it in this recipe. If you do, let me know how it goes.
Shirley Gordon says
I did not have corn flakes, so I used Rice Krispies, and these are so easy, and delicious. Gonna be my go to bar.
Melissa says
Terrific improv and it does work great.
Christina Synodinou says
Would it work if instead of chocolate chips i used cocoa and milk?
Melissa says
I honestly don’t think it would, sorry.
Steve says
I stumbled across this recipe today on pinterest and absolutely loved it. I did tweak it a bit using crunchy peanut butter and cocoa rice krispies instead of corn flakes. Absolutely wonderful!
Melissa says
Hi Steve, glad you enjoyed this one!
Monique says
Delicious recipe, thank you! Would it be possible to make it ahead of time and freeze it?
Thank you.
Melissa says
I’ve never frozen these but, my thought is you probably could.
Trudy Bradley says
Before I try to make these, the instructions say to use an 8×8 pan and
it says: Author: Melissa Sperka
Serves: 48
Does an 8×8 pan serve 48? How big are the pieces?
The picture you show in your cookbook, looks like
30 pieces…just wondering if you double the recipe and
use a 9×13 pan. Thank You!
Melissa says
You cut these into 48 (1-inch) pieces. This recipe is a review I did for another Authors cookbook. If you want to cut it into bigger pieces, you can. Serves 48 and 48 servings are two different things. And yes, you could do a double batch, sure.