Peanut Butter Cheerio Bars
No-bake peanut butter Cheerio bars made with just 3 ingredients. A little extra honey and a firm press mean these actually slice into clean bars instead of crumbling. Perfect for lunchboxes and after-school snacks.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Large microwave-safe bowl
- Rubber spatula
Ingredients
- ¾ cup creamy peanut butter
- ½ cup honey
- 3 cups Cheerios plain original
- 1 pinch fine salt optional, recommended with natural peanut butter
Instructions
- Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides so you can lift the bars out later. Set aside.
- Add the peanut butter and honey to a large microwave-safe bowl. Microwave for 30 seconds, then stir. If the mixture is not yet warm, loose, and easy to stir, continue in 15-second bursts, stirring between each, until it is fluid and glossy. Warm, not hot.
- Stir in the salt, if using.
- Add the Cheerios and fold with a rubber spatula until every piece is evenly coated in the peanut butter mixture.
- Scrape the mixture into the prepared pan and spread it into an even layer.
- Lay a sheet of parchment or plastic wrap over the top and press the mixture down very firmly, using your hands or the flat bottom of a measuring cup. Compact it well. This is what keeps the bars from crumbling. Peel the top sheet off.
- Freeze for 30 minutes, or refrigerate for about 2 hours, until fully firm.
- Lift out by the parchment overhang and cut into bars with a sharp knife, wiping the blade between cuts for clean edges.
- Store in an airtight container in the fridge.
Notes
Binder ratio: This version runs a more generous binder than the classic recipe (which uses ⅔ cup peanut butter to ⅓ cup honey) because the original tends to crumble when sliced.
For a slightly less sweet, firmer bar, you can use ⅔ cup peanut butter and ⅓ cup honey instead. If bars still crack, move the honey up toward equal parts with the peanut butter.
Peanut butter: Regular creamy sets up most reliably. Stir natural peanut butter well and add the pinch of salt.
Cheerios: Any plain toasted oat ring cereal works, including store brand. Flavored versions work but read a little sweeter and more fragile.
Make it dessert: Drizzle melted chocolate over the top before chilling, or fold ¼ cup mini chocolate chips into the slightly cooled mixture.
Nut-free: Swap sunflower seed butter for the peanut butter and use a nut-free cereal.
Storage: Keeps up to 5 days in the fridge (best in the first 3 to 4). Freezes well for up to 2 months, layered with parchment.
Double it: Double all ingredients and press into a 9x13 pan.
Tried this recipe?Let us know how it was!