Cereal bars: for a quick and delicious no-bake snack!

Total time: 15 min/ 2 hr fridge
Difficulty: Low
Serves: 4-6
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By Cookist

No-bake treats are perfect for days when you’re craving something sweet but don’t have an oven to bake something. These Cereal Bars are easy to make, and it makes a great sweet snack or lunchbox filler. To make it, you will need a handful of ingredients: puffed rice (look in the cereal aisle), dark chocolate (the higher the quality, the better the result), butter, hazelnut cream (like Nutella), and honey. The ingredients are melted together and then poured over the puffed rice. It’s mixed, left to set in the fridge, and then cut into squares. After a drizzle of chocolate, it’s ready to be enjoyed!


Instead of honey, you can also use maple syrup or golden syrup.

The butter can be substituted with coconut oil.

Brown puffed rice will also work and make it a tad bit healthier!

Instead of refrigerating the cereal bars for 2 hours, you can also place them in the freezer for an hour.

Make sure to use high-quality chocolate (like Ghiradelli).

You can add other mix-ins to no-bake cookies. Try chopped nuts, cranberries, or even caramel bits. If you add a lot of mix-ins, you might need to add a bit more melted butter so that the mixture isn’t dry.

Add peanut flavor, by stirring in smooth peanut butter into the cookie dough.

How to Store Cereal Bars

Transfer the cereal bars to an airtight container and refrigerate for 3-4 days. They can also be frozen for up to 3 months. Keep them in an airtight container or Ziploc bag.

More Bar Recipes You’ll Like

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Dried Fruit Bars: the delicious recipe for making crunchy, healthy bars

Peanut Butter Bars: the no-bake peanut butter bar recipe

Nanaimo Bars: the original recipe for the classic Canadian dessert

Chocolate Crunch Bars: the decadent, no-bake crunch bar recipe

Dark Chocolate
260g (9 oz)
160g (1/2 cup)
70g (1/4 cup)
Hazelnut cream
260g (1 1/4 cup)
puffed rice
80g (2.8 oz)
melted chocolate

How To Make Cereal Bars

In a saucepan add the chocolate, butter, and honey and mix.

Add the hazelnut cream (Nutella) and mix until combined well together. Remove from the heat.

Pour the prepared chocolate mixture into the bowl with puffed rice.

Mix with a spatula to combine.

Pour the mixture into a 20×20-cm/8 x 8-inch cake tin lined with parchment paper. Level it by pressing it down with the spatula.

Transfer to the fridge and refrigerate for 2 hours.

Once set, transfer to a cutting board and slice into squares.

Drizzle with melted chocolate before serving.


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