Peanut Butter Cornflakes Bars

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-cornflakes-bars/ or scan the QR code here ➡️

Prep Time10

Freezer15

Total Time25

Servings: bars

Calories: 258kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition