Peanut butter is used 3 times in these rich, soft, and very chewy Cornflake bars! It's a no-bake dessert that's made using just one bowl!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: No-Bake
Cuisine: American
Keyword: cornflake bars, cornflake peanut butter bars, peanut butter bars with cornflakes, peanut butter cornflake bars, recipe for cornflake bars
Servings: 12
Calories: 362kcal
Author: Averie Sunshine
Ingredients
Bars
1heaping cup creamy peanut butterdon’t use natural or homemade, it’s too runny to glue the cereal together
½cuplight corn syruplight colored, not lite
½cupgranulated sugar
¼cuplight brown sugarpacked
1tablespoonvanilla extract
3 ½cupscorn flakes cereal
Chocolate-Peanut Butter Topping
½heaping cup semi-sweet chocolate chipsmelted
¼heaping cup creamy peanut buttermelted with the chocolate
¼cupcreamy peanut butterfor swirling on top
Instructions
Bars
Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
In a large microwave-safe bowl, combine 1 heaping cup peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
Stop to stir. Mixture will be on the granular side, this is okay.
Return bowl to microwave and heat for 1 more minute on high power.
Stir in the vanilla.
Stir in the cereal.
Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.
Chocolate-Peanut Butter Topping
In a large microwave-safe bowl (the same one is fine, no need to wash it provided you scraped it with a spatula fairly clean) combine chocolate chips, heaping 1/4 cup peanut butter, and heat on high power for 1 minute to melt.
Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 10 to 15-second bursts until mixture can be stirred smooth.
Pour chocolate mixture over bars, smoothing the top lightly with a spatula or knife; set aside.
Add 1/4 cup peanut butter to a small microwave-safe bowl and heat to melt, about 30 seconds. Stir peanut butter smooth.
Evenly drizzle peanut butter over the chocolate and swirl it lightly with the tip of a knife or toothpick. To create the marbled pattern shown, drizzle peanut butter over the chocolate in 5 wide, evenly spaced, parallel lines, each spanning the width of the pan. Like 5 rows of long train tracks.
Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the peanut butter. You’re dragging the toothpick perpendicularly through the first set of lines to create the pattern.
Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.
Notes
Storage: Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.