My husband and oldest daughter are serious peanut butter lovers – it’s definitely a staple in our pantry. I’m constantly sneaking it into different snacks and this one happened to be a huge hit!
There are a few substitutions you can make to better fit your family’s preferences. You can substitute your favorite nut butter for the peanut butter (I’m itching to try it with Nutella). To make this dairy free you can use coconut oil in place of the butter. I like the creaminess the butter adds, but the coconut oil gives it more of a light flavor. I also find that corn flakes work best but you can use any cereal you have hanging out in your pantry.
We enjoyed this topped with mini chocolate chips. It would be good with sprinkles, coconut or even chopped nuts. I had a hard time keeping everyone’s hands out of it before it set up. Once cooked the bars turn into a gooey, delicious snack that you will hardly be able to resist!
- 6 cups dry cereal
- 10 ounces mini marshmallows
- 6 tablespoons butter
- 1/4 cup peanut butter (or favorite nut butter)
- Mini chocolate chips (optional)
- Grease a 9 x 13 baking pan and set aside.
- Measure out 6 cups of cereal into a large bowl and set aside.
- In a large heavy bottom pot add butter, marshmallows and peanut butter.
- Heat mixture over low heat stirring constantly until all the marshmallows dissolve.
- Carefully pour peanut butter mixture over cereal and then stir to evenly coat.
- Pour cereal mixture into baking pan and press down evenly.
- Allow cereal bars to cool for one hour before serving.
- Store leftovers in an airtight container for up to one week.