These super yummy gluten-free cornflake bars are rich and perfectly chewy, made with only a few ingredients. The recipe is especially great for a quick but healthier back to school snack.
Summer is almost over which means all the kids are getting ready to go back to school. Make the transition from enjoying all that wonderful free fun time to going back on a strict school schedule with these super yummy and perfectly chewy cornflake bars. They are healthy with just the right amount of sweetness and so incredibly delicious. Your kiddos will absolutely love them.
The recipe requires only a few stable ingredients and it’s seriously so easy to prepare. If you have been following me along you know I love a good no-bake dessert and these incredibly cornflake bars hit the sweet spot.
If you need more back to school recipe ideas, check out these delicious treats.
Homemade Bounty Bars
Healthy Homemade Twix Bars
Vegan Snickers Bars
Vegan Gummy Bears
How to prepare these perfect cornflake bars:
In a small bowl add peanut butter, maple syrup and melted cacao butter. Cacao butter is optional but adds a delicious praline flavor to the bars. Combine until smooth.
Add cornflakes and mix well. Crush cornflake peanut butter mixture until corn flakes are broken down a bit and transfer into a parchment paper lined 8×8 inch square pan. If you prefer you could crush the cornflakes before you mix them with peanut butter.
Freeze for about 1-2 hours. Melt chocolate and coconut oil together and pour over frozen peanut butter cornflake mixture. Sprinkle with sea salt flakes, slice into 8-16 squares and enjoy. Store in an airtight container in the refrigerator for up to two weeks.
As always, if you happen to make these tasty back-to-school cornflake bars, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Cornflake Bars
Ingredients
- 1 cup peanut butter, unsweetened, no oil
- 2 cups gluten-free corn flakes
- ¼ cup maple syrup
- ¼ cup cacao butter, melted
- 1 ½ cups chocolate chips
- 1-2 tbsp coconut oil
Instructions
1. In a small bowl add peanut butter, maple syrup and melted cacao butter. Combine until smooth.
2. Add cornflakes and mix well.
3. Crush cornflake peanut butter mixture until corn flakes are broken down a bit and transfer into a parchment paper lined 8x8 inch square pan.
4. Freeze for about 1-2 hours.
5. Melt chocolate and coconut oil together and pour over frozen peanut butter cornflake mixture.
6. Sprinkle with sea salt flakes, slice into 8-16 squares and enjoy.
Store in an airtight container in the refrigerator for up to two weeks.