Crunchy Peanut Bars
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick no-bake snack bar combining corn flakes, peanut butter, and gooey marshmallows. Uses slivered almonds and dried cranberries for texture; mini chocolate chips sprinkled on top add bursts of sweetness. Cooked gently, melted and stirred until creamy with attention to melting stages; packed into the dish, pressed firmly, and cooled to set. A straightforward mix with lots of room for substitution and customizing based on pantry finds. Relies on visual and tactile cues for doneness, and encourages tweaks for thickness and chew.
Prep:
6 min
Cook:
9 min
Total:
15 min
Servings:
12 servings
#snacks
#no-bake
#American
#peanut butter
#quick recipes
Been down this road with crunchy peanut bars before. Messy sticky stuff melting too fast or not enough, all white marshmallow clouds swirling into buttery pools. The key: melt gently. No rushing. That quiet almost hypnotic stirring while marshmallows transform from clumpy blobs to smooth, shiny liquid is what tells me when to fold. Corn flakes stay crisp — not soggy — only if folded carefully, never smashed. My twist: swapped cranberries for tart cherries, because that tart zing breaks monotony. Almonds not just for crunch but a little bite among soft folds. Mini chocolate chips on top, a simple scatter, waiting for cool bars to hold them solid. Thickness isn’t just preference; it’s control over chew and bite, so adjust pan size. I’ve seen people push mixture too firmly, ending up with slabs like brick. Not here. Patting gently is key to keep bars tender, not tough.
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup natural peanut butter
- 4 cups mini marshmallows
- 5 cups corn flakes
- 1/3 cup dried tart cherries
- 1/3 cup sliced almonds
- 1/4 cup mini dark chocolate chips
About the ingredients
Butter can be salted if that’s all you have; reduce added salt elsewhere. Natural peanut butter holds flavor and prevents greasiness more than processed versions. Marshmallows — mini works best for quick melting; avoid jumbo chunks that take forever and cause uneven texture. Corn flakes are standard, but bran flakes or rice crisps swap nicely for deeper or lighter crunches. Tart cherries provide a tart pop; raisins or chopped apricots work well. Almonds can be sliced, slivered or chopped roughly — toasted for more aroma but not necessary. Chocolate chips on top are optional — even chopped dark chocolate shards or white chips add variety. Use nonstick spray that won’t leave residue — butter or canola oil sprays are my favorites. If allergies strike, swap almond to sunflower seeds and peanut butter to almond or soy butter.
Method
- Spray a 9x13 or 5x7 pan with nonstick spray; choose smaller for thicker bars or larger for thinner ones.
- Low-medium heat. Melt butter, peanut butter, and marshmallows in a saucepan. Stir consistently with wooden spoon. Watch marshmallows melt, become glossy and creamy, about 4-7 minutes. Do not rush or burn—slick texture and gentle bubbling indicate ready stage.
- Remove from heat. Fold in corn flakes, dried cherries, and almonds. Mix just enough to coat but keep some crunch intact.
- Press mixture firmly into pan. Use back of spoon or place parchment on top and press with your hands. Should have even surface but not overly compacted or it gets tough.
- Sprinkle mini chocolate chips immediately on top so they stick but don’t melt completely. Let cool at room temperature until firm. Patience is key here.
- Slice once cold completely. Bars hold better when fully set; warm will crumble or stick.
- Store airtight; keeps texture longer in cool spots.
Cooking tips
Start by preparing your pan; choosing pan size affects bar thickness—thicker bars take longer to set, thinner bars set quicker but can dry out fast. Melt butter, peanut butter, and marshmallows at medium-low heat—no hot flames; too hot burns sugars in marshmallows, ruining gloss and flavor. Stir constantly, wooden spoon preferred for grip and avoiding metallic tastes. Watch mixture change from cloudy to fully melted and creamy — don’t stop stirring or you risk scorch spots. After removing from heat, fold dry ingredients in gently to maintain crispness. Press mixture into pan quickly before cooling begins; use utensil back or parchment paper so hands stay clean and pressure is even. Sprinkling chocolate on top while warm ensures they stick solid but don’t melt in completely; avoid mixing chips in or they vanish into bars. Cool completely at room temp; refrigeration can cause drying or hardening. Don’t rush slicing—sharp knife or warmed blade gives cleaner edges. Leftovers can soften or harden with temperature—store accordingly. Adapt technique based on marshmallow brand softness and corn flake freshness. Overcooking marshmallow melt makes bars tough; undercooking leads to crumbly mess. Trust texture and sight over clock.
Chef's notes
- 💡 Melt marshmallows and peanut butter slow medium-low. Watch closely. Glossy, creamy texture means readiness. Bubbling not raging. Stir steady. No rush or scorched bits. Wooden spoon grip matters. Metal dulls flavor sometimes.
- 💡 Fold corn flakes plus dried cherries and almonds gently. Coat flakes but keep crunch. Smash kills crisp. Mixing time short. Keep slivered almonds sliced or chopped for texture contrast. Toasted nuts add aroma but not required. Adjust if allergic: sunflower seeds swap.
- 💡 Press mixture firmly but not brick hard. Use back of spoon or parchment paper on top; hands press softly. Too tight? Bars turn tough. Too loose? Bars crumble when slicing. Thickness impacts setting time; smaller pan, thicker bars, longer to set. Room temp only. No fridging.
- 💡 Sprinkle chocolate chips while mix warm—not hot. They stick but won’t melt fully. Don’t mix inside or vanish. Chips stay defined on top; if mix hot, chips melt and lose shape. Cool at room temp. Cutting warm bars leads to crumbles or sticky mess. Sharp knife or warmed blade.
- 💡 Adapt if marshmallows vary by brand softness or corn flakes freshness. Softer marshmallows melt faster. Fresh corn flakes more crisp after folding. Substitute bran flakes or rice crisps for different crunch depth. Raisins/apricots for dried cherries swap well. Use natural peanut butter to avoid greasy bars.
Common questions
Can I bake these bars?
Nope, no bake bars only here. Melt marshmallows and peanut butter low heat. Oven throws off texture. Bars get tough or dry if baked. Stick to stovetop to keep chew right.
What if mixture burns?
Burnt sugar taste kills chew and gloss. Turn heat down immediately. Stir fast when melting marshmallows. If scorched, toss and restart. Avoid hot flames. Medium-low steady heat best for melting.
How to keep bars crunchy?
Don’t smash flakes. Fold gently. Cool fully before cutting. Too tight packing crushes crunch. Room temp setting keeps flakes crisp. Refrigeration can dry bars causing hardness. Use light pressing.
Storage tips?
Airtight container best. Keep in cool spot away from sunlight. Fridge chills bars harden too fast making bite tough. Room temperature for few days holds texture better. Freeze if needed, thaw before cutting. Wrap well to keep chips intact.
