Easy No-Bake Dessert that Everyone LOVED!
These were very much enjoyed by everyone who tasted them! I made a peanut butter version with gluten-free corn flakes for one group where I needed a gluten-free dessert. For another occasion I needed a nut-free version, so I used cookie butter instead of peanut butter!
There are various substitutions and swaps you can make to suit your needs. Check out the notes section of the recipe for various versions and tips.
The peanut butter version is like a crunchy peanut butter cup in bar form. The cookie butter version almost reminded us of toffee bars! Either way they are scrumptious and so easy to make!
Crispy Cornflake Chocolate Cookie Butter Bars (or Peanut Butter) No-Bake
- 9 or 8-inch square baking pan
- 4 tablespoons butter
- 1/4 cup light brown sugar
- 1 (14.1 ounce) jar cookie butter see note
- 1/2 cup honey or light corn syrup see note
- 1/4 teaspoon salt
- 4 cups corn flakes or Crispix cereal, lightly crushed see note
- 1 teaspoon vanilla
- 6 ounces (1 cup, 170 g) semi-sweet chocolate chips
- 2 teaspoons 2 teaspoons coconut oil, shortening or neutral oil
- Flaky Sea Salt
- Line 9" x 9" (or 8" x 8") square baking pan with double layer parchment or foil "sling" – spray with non-stick spray (or grease) – see note
- In large saucepan over medium heat – melt butter and stir in brown sugar, continue stirring until melted.
- Stir in cookie butter and honey (or corn syrup) Stir until just melted and combined.
- Stir in vanilla, then cereal. Stir until coated.
- Pour into prepared pan and press into even layer. Chill while melting chocolate. (if any butter or oil has separated, chill until solid)
- Microwave chocolate and oil in 30 second increments, stirring in between, until melted and smooth.
- Pour over chocolate over base mixture and spread evenly. Sprinkle with flaky sea salt and chill for 2 hours.
- Cut into 36 bars. (6 x 6) – if honey was used and bars are too hard to cut, allow to sit at room temperature 15-20 minutes. Store in refrigerator.
Cookie ButterCookie Butter is a sweet creamy spread (think peanut butter texture), but made with speculoos (caramelized Belgian-style biscuit cookies-those cookies often served on airplanes). I like to use it in place of peanut butter when someone is nut allergic (be sure to double check specific allergy warnings – as different folks have different allergen specific needs). I generally use the Biscoff brand, but Trader Joe’s also has a version. You can usually find it in the peanut butter section of the grocery store. I reduce the sugar a little bit in the cookie butter version of this recipe as cookie butter seems sweeter than peanut butter. I also top with a little salt as cookie butter seems to have less salt than peanut butter.
Honey or Light Corn Syrup:I have made with both honey and corn syrup. The honey version adds a slight honey flavor and they seem to chill much stiffer. They were a little harder to cut into squares – use a large sharp chef’s knife. Would probably cut easier if let come to room temperature.
Corn Flakes or Crispix cereal, Lightly Crushed:It’s easy to lightly crush the cereal in a zip top bag. For gluten-free version, you’l need to use a specific gluten free corn flake – I have used the Nature’s Path Honey Corn Flakes.
Peanut Butter Version:
- Swap out the cookie butter for 1 cup creamy peanut butter.
- Increase the brown sugar to 1/3 cup.
- Chop 1/3 cup lightly salted roasted peanuts, add 1/4 cup to bar mixture, sprinkle remaining over the melted chocolate topping (in place of flaky sea salt)
- Cut or fold 2 pieces (for double layer) of parchment paper or foil to fit the width of your pan and extend about 1-2 inches over the sides of the pan. These edges will become your handles for lifting your bars out of the pan. I usually grease the parchment or foil after fitting in pan.
- After your bars have fully cooled, use the overhanging parchment to gently lift the bars out of the pan to slice.