These Peanut Butter Cornflakes Bars are a no-bake healthy sweet snack packed with 6 grams of proteins and ready in under 15 minutes using only a few ingredients.

I love making easy, high-protein bars to recover after a workout, like my Brownie Protein Bars, Pumpkin Protein Bars, or Puffed Cereal Protein Bars but they are all made with protein powder. I wanted to find a way to make a similar bar but without the need for protein powder.

These cornflakes bars are absolutely delicious, a great blend of smoothness and crunch, and they contain over 6 grams of protein per bar and over 3 grams of fiber. All without the need of any protein powder!

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

These bars need only 4 simple ingredients for the base, plus a couple more for the chocolate layer.

Ingredients for Peanut Butter Cornflakes Bars

Cornflakes – The base of the recipe, bringing crunch and structure. Use a certified gluten-free and plant-based brand (not Kellogg’s). You can swap with puffed rice, puffed quinoa, or crushed granola for different textures, though these will alter the flavor and crunch.
Peanut Butter – This is the binder and adds creaminess, protein, and healthy fats. Use natural peanut butter with no added sugar or oil. Almond butter, cashew butter, or sunflower seed butter work well as alternatives, each giving the bars a slightly different flavor. Avoid processed peanut butters, as their added oils and sugars will change the texture.
Maple Syrup – This provides sweetness and helps bind the ingredients. Other liquid sweeteners like agave syrup or rice syrup can be used, though they may slightly change the flavor. Avoid using granulated sugar.
Flaxmeal – Ground flaxseeds firm up the bars and add fiber. The fiber absorbs the liquid, making the bars easier to slice and sturdier. Ground chia seeds can replace flaxmeal but may give the bars a greyish tint. Pea protein powder is another option for extra protein but use sparingly as it absorbs more liquid.
Dark Chocolate Chips – To make the chocolate layer. Use a high-quality dairy-free dark chocolate. Semi-sweet chocolate chips can also work but may make the bars sweeter.
Coconut Oil – It melts with the chocolate to make the coating smooth and shiny. Light olive oil or avocado oil can be used as alternatives, though they may slightly alter the flavor. Avoid skipping it, as it helps achieve a silky, even chocolate layer.

How to Make Peanut Butter Cornflakes Bars

These bars are really easy to make, here’s how in a few steps.

Dry Peanut Butter Cornflakes Bar base ingredients in a mixing bowl.

Combine the base ingredients in a large mixing bowl with a silicone spatula.

Pressed Peanut Butter Cornflakes Bar base in a loaf pan.

Press the batter into the bottom of a loaf pan lined with parchment paper and refrigerate.

Melted chocolate on top of the Peanut Butter Cornflakes Bars in a pan.

Melt the chocolate chips and coconut oil in a small mixing bowl and pour it on top of the cold bar base.

Sliced Peanut Butter Cornflakes Bars on a chopping board.

Refrigerate the bars again until they have hardened and slice them with a very sharp knife before serving.

Expert Tips

Crush the Cornflakes Gently – Crushing the cornflakes creates a mix of textures. Avoid over-crushing, as too-small pieces can make the bars dense and crumbly. Aim for a mix of small chunks and larger flakes.
Use Fresh Peanut Butter – Old or dry peanut butter won’t blend as smoothly. If the peanut butter is too thick, microwave it for a few seconds to soften before mixing.
Firmly Pack the Mixture – When pressing the cornflake mixture into the pan, use a flat spatula or the back of a measuring cup to pack it tightly. This ensures the bars hold their shape when cut.
Chill Thoroughly – After pressing the bars into the pan, chill them for at least 15 minutes in the freezer before adding the chocolate layer. This prevents the chocolate from melting into the cornflakes.
Avoid Overheating Chocolate – Melt the chocolate in short bursts in the microwave and stir often to prevent burning. For a shinier finish, add a tiny pinch of salt to the melted chocolate before spreading.
Layer Chocolate Evenly – Tilt the pan to spread the melted chocolate evenly over the bars. Use a spatula to smooth out any uneven areas for a clean finish.
Adjust Sweetness – If using unsweetened peanut butter or less-sweet chocolate, taste the mixture before setting and adjust the maple syrup accordingly.
Boost Nutrition – Add hemp seeds, sunflower seeds, or chopped nuts to the mixture for extra protein and texture. A sprinkle of sesame seeds on top of the chocolate layer adds a visually appealing finish.
Experiment with Flavors – Stir a teaspoon of vanilla extract or a pinch of cinnamon into the peanut butter for added depth. If your peanut butter is unsalted, a pinch of sea salt can enhance the flavor.
Cut with a Sharp Knife – Use a very sharp knife to cut the chilled bars, and wipe the blade between cuts to keep the edges clean.

Variations

This recipe is perfect as it is, but you can easily transform it without changing anything else in the recipe.

Nut-Free: Use sunflower seed butter or tahini instead of peanut butter.
Extra Crunch: Mix in 2 tablespoons of chopped peanuts or crushed pretzels for added crunch and a salty twist.
Double Chocolate: Stir 2 tablespoons of cocoa powder into the peanut butter mixture for a double chocolate version.
Fruit Version: Add chopped dried cranberries, raisins, or apricots for a chewy texture and natural sweetness.
High-Protein Boost: Swap flaxmeal with a mix of pea protein powder and hemp seeds for a protein-packed snack. Depending on the brand of protein powder you use, you may need only 3-4 tablespoons instead of a 1/3 cup because protein powder is more liquid absorbent than flaxmeal.

More Bar Recipes

Pumpkin Spice Fig Bars

No-Bake Pumpkin Bars

Brownie Protein Bars

Healthy Puffed Rice Bars

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Peanut Butter Cornflakes Bars

These Peanut Butter Cornflakes Bars are a no-bake healthy sweet snack packed with 6 grams of proteins and ready in under 15 minutes using only a few ingredients.

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Prep Time: 10

Freezer: 15

Total Time: 25

Course: Breakfast, Dessert

Cuisine: American

Servings: 8 bars

Calories: 258 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 cups Cornflakes - (note 1)
▢ ½ cup Peanut Butter - (note 2)
▢ ⅓ cup Maple Syrup - (note 3)
▢ ⅓ cup Flaxmeal - (note 4)

Chocolate cover

▢ ½ cup Dark Chocolate Chips
▢ 1 teaspoon Coconut Oil - (note 5)

Instructions

Line a 9-inch x 5-inch loaf pan with parchment paper, leaving the piece of parchment paper hang out the pan. Lightly oil with cooking oil spray. Set aside.
In a mixing bowl add cornflakes, use your hands to squeeze and lightly crush them so you have a mix of small and big chunk of cornflakes.
Stir in the flaxmeal until well distributed.
In another bowl, stir peanut butter and maple syrup until smooth and well combined.
Pour the liquid ingredients onto the dry ingredients and and stir with a rubber spatula, pressing the cornflakes into the peanut butter mixture to break the cereal and form a sticky batter.
Place the dough in the prepared pan and place a piece of parchment paper on top. Press it hard to form a packed layer of cornflakes.
Remove the top piece of parchment paper and place the loaf pan in the freezer.
In a microwave-safe bowl, melt the chocolate and coconut oil together. Microwave in 30-second bursts, stir, and repeat until fully melted and shiny.
Remove the pan from the freezer and pour the melted chocolate on top, tilting the pan to evenly spread on top of the cornflakes layer.
Pop the pan for 15 minutes into the freezer to set the chocolate shell hard.
Transfer the pan for another 2 hours in the fridge before slicing.
Pull the bars out of the loaf pan using the overhanging parchment paper and slice them on a chopping board using a very sharp knife.

Notes

Note 1: We do not use Kellogg’s brand that is not plant based. We use a gluten-free certified cornflake brand.

Note 2: Make sure you are using a fresh jar of natural peanut butter with no added oil and no added sugar.

Note 3: Any liquid sweetener can be used like agave syrup or rice syrup.

Note 4: Flax meal firms up the bar as the fiber in the flaxseed absorb the liquid. It makes the bar easy to cut, less fragile without adding more sugar, plus it adds fiber. You can swap it for ground chia seeds, but it will give the bars a greyish color.

Note 5: You can also use light olive oil or avocado oil.

Storage: This is a no-bake recipe, so it softens at room temperature and must be refrigerated in a sealed container for best texture. Store it for up to 6 days in the fridge.

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Nutrition

Peanut Butter Cornflakes Bars (Healthy, 6g Protein, No-Bake)