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There’s something about the classics that really appeals to me. I’m always looking to improve upon them and with this recipe, I’ve succeeded. These cereal bars are the right blend of easy and great tasting and using my method, they will not fall apart and will not require refrigerating!
Karlynn’s Recipe Rundown: The BEST Cereal Bars!
- Peanut butter and honey make the perfect combination.
- My method removes the need to refrigerate them so that they don’t fall apart.
- They are perfect for lunches and made with simple ingredients.
Quick Recipe Summary: How to Make Cereal Bars
- Grease a 9×13 pan or line with parchment paper.
- Heat the honey to hard ball stage in a pot over medium heat. Use a candy thermometer to determine the right temperature.
- Add the peanut butter to the pot once the honey is at the right temperature.
- Grease the inside of a large mixing bowl with butter, then add the cereal.
- Pour the mixture over the dry cereal in the mixing bowl and combine.
- Press into the pan firmly to ensure the mixture reaches the edges of the pan.
- Cover and let sit for an hour until everything sets.
- Slice and serve.
Ingredient Tips You Need to Know
- You want the honey to reach “hard ball” stage to ensure these stay together properly (details in the recipe card below).
- Do not refrigerate these. Using this method, they will maintain their shape and not fall apart, making them ideal for lunches and snacks.
Storage Instructions
How to freeze: After the bars have set, slice them and place them in a large freezer-safe container or freezer bag. Freeze them in your deep freezer for up to 3 months.
Store these bars in an airtight container at room temperature for up to 5 days.
Do not refrigerate as they will harden.
More Cereal Bars
Happy Baking!
Karlynn
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The Best Cereal Bars
Ingredients
- 2 cups honey
- 1½ cups creamy peanut butter
- 1 teaspoon vanilla extract
- 7 cups Cheerios dry
Instructions
- Line a 9×13 inch baking pan with parchment paper and set aside. Get out a large bowl and place the 7 cups of Cheerios in it.
- Scoop the honey in a medium size sauce pan. Over medium-high heat, heat the honey until it reaches 265°F. (hard ball stage) You can also test this in water, drop a bit of the honey into cold water and if it forms a hard ball that can still be squished, it’s ready.
- Remove from the heat and instantly stir in the peanut butter, then stir in the vanilla.
- Pour over the dry cereal in the large bowl and stir until the cereal is completely coated.
- Turn out into the prepared pan, pressing down on the cereal to form a firm bar.
- Let cool at room temperature until set. Do not refrigerate. Keep in a closed container at room temperature for up to 7 days.
Nutrition
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