cereal bars

Made from just 8 ingredients, these no-bake scotcheroos cereal bars are chewy, crispy, and downright irresistible. Most traditional recipes call for corn syrup, but I use honey instead.

Scotcheroos (Without Corn Syrup)

(330 grams) honey

(100 grams) granulated sugar

(250 grams) creamy peanut butter

vanilla extract

(180 grams) crispy rice cereal

(170 grams) semi-sweet chocolate, chopped*

(270 grams) butterscotch morsels

Tablespoon (14 grams) coconut oil or butter

sea salt

Line a 9×13 inch baking pan with parchment paper. No need to grease the parchment. Set aside.

Combine honey and granulated sugar in a medium or large saucepan over medium heat. (Larger size because we&#8217;ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. Do not bring to a rapid boil&#8211; that&#8217;s too hot. After 1 minute of simmering, remove from heat.

Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal until it&#8217;s all completely coated.

Transfer mixture to prepared pan. Using a rubber spatula, gently spread mixture to fit the pan. Very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.

Combine chopped chocolate, butterscotch morsels, and coconut oil in a small saucepan over medium-low heat. Stir constantly until it&#8217;s melted together. Mixture will be thick. Spread evenly over bars. A small offset spatula is helpful for this. Top with a sprinkle of sea salt, if desired.

Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares.

Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Followed this recipe exactly and it was a MAJOR hit! Will definitely be making these again in the future. Thank you so much!

Is there a way to award 10 out of 5 stars!!!??? ⭐️ ⭐️ ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️. Scotcheroos are hands down my hubby’s favorite sweet treat. I have made them often using the standard recipe with corn syrup and they’ve been good – sometimes a little too hard, sometimes a little too dry, but good. I don’t have any qualms about using corn syrup but decided to try this recipe because I thought it was an interesting idea… I have made it no less than 10 times since I discovered it a while ago and will never go back to the “old” “standard” recipe with corn syrup!!! The texture of these scotcheroos is consistently crunchy but not hard – ever. The ONLY downside is that honey is more expensive than corn syrup. . But since they are my hubby’s favorite – totally worth it for me. You’ve GOT TO TRY these fantastic little treats! Thank you, Sally, for solving the issue of inconsistent texture in my scotcheroos with this super reliable recipe! Super good!

These were delicious! Very easy to put together, and great to make for dessert ahead of time. Thanks for another great recipe!

These are so delicious and so easy. Highly recommend. The perfect texture. Perfect taste.

I followed the recipe exactly except that I used natural peanut butter and swapped the butterscotch morsels for homemade butterscotch sauce (just 1.5x this recipe: https://www.justataste.com/easy-homemade-butterscotch-sauce-recipe/). They were a huge hit and everybody has requested the recipe. Had no trouble at all swapping in the homemade butterscotch, and the result was amazing. I use a really fine himalayan salt, so the only tweak I'll make next time is reducing the salt in the butterscotch, bc it was just a tad bit too salty for my taste.  This recipe is a keeper, though! Thanks, Sally!

I didn’t think I would ever make Scotcheroos again. The old recipe had become way too sweet for my tastes now. So I was intrigued when I came across this version. Holy Moly!!! These are sheer perfection. And by all means, add the little bit of sea salt on top! Takes it to a while new level! My husband is now a big fan! Thanks so much for the improvement!!

I consider myself a connoisseur of scotcheroos(LOVE them!) and this recipe was an absolute HOME RUN in my opinion! I'll admit that I was a bit skeptical about using honey at first but I was also intrigued. Man am I glad I gave these a try, the taste and texture is perfection every single time! I'll never go back to using corn syrup. I've made a batch every week since I found this recipe! lol Be warned, these are highly addictive! 
Thank you so much for sharing this recipe, Sally! You're a genius!

These are really good! I didn't have enough honey, so I substituted some honey with light corn syrup, and used butter instead of coconut oil. I love how these aren't rock hard like other scotcheroos I've had before. Thank you, Sally, for another awesome recipe!!!

Delicious no bake high protein peanut butter cereal bars made with 6 simple ingredients for the best healthy snack or treat! These healthy cereal bars are gluten free and grain free thanks to Three Wishes cereal and are easily vegan as well. Perfect for kiddos and adults!

No Bake High Protein Peanut Butter Cereal Bars

For the treats:

natural creamy peanut butter (we love Wild Friends!)

maple syrup

¼ cup virgin coconut oil

salt (if your peanut butter isn’t already salted)

For the chocolate topping:

chocolate

To garnish:

Fancy sea salt,

Line a muffin tin with liners and spray with nonstick cooking spray to prevent sticking. I spray them as a precautionary measure just so they come out easier, but it’s not necessary.

Roughly chop 1 ½ cups of the Three Wishes cereal and keep the remaining half of the cereal whole. Add to a large bowl.

Place a medium pot over low heat and add in peanut butter, coconut oil and maple syrup. Mix until smooth and well combined until slightly simmering on the edges. Remove from heat and stir in the vanilla extract

Add mixture to the bowl with the cereal and stir until completely coated. Pour into the prepared muffin tins, filling about ⅔ of the way, and use the bottom of a small measuring cup to flatten the top so it is even and compact. The more compact it is the better!

Next make the chocolate topping by adding chocolate to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer.

Pour a small spoonful of melted chocolate over each muffin cup and tilt your pan to spread out the chocolate evenly. Place the pan in the freezer for 30 minutes for or until the bars are completely cool and chocolate is hardened. Sprinkle cups with fancy sea salt, then remove from liners and enjoy. Cups should be kept covered in an airtight container in the freezer; they will quickly soften at room temperature. Serves 12.

Healthy breakfast bars are so delicious and just 4 ingredients, with no baking needed. These wholesome bars are whole grain, naturally sweetened and perfect in the morning or as a snack for fueling a busy day!

Healthy breakfast bars

peanut butter

honey (or sub maple syrup)

vanilla (optional)

Bob's Red Mill old-fashioned rolled oats

O-shaped cereal

mini chocolate chips (optional)

In a medium saucepan, heat the honey and...

In a medium saucepan, heat the honey and peanut butter over medium heat for 2-3 minutes, stirring until smooth and well combined. Turn off the heat.

Add the vanilla, if using, then the oats...

Add the vanilla, if using, then the oats and cereal. Stir well until everything is coated.

Mix in the mini chocolate chips, if using.

Transfer the mixture to a greased 8x8 pan...

Transfer the mixture to a greased 8x8 pan and press down into an even layer. (The mixture will be sticky so it helps to slightly wet your hands before you press it down.)

Let cool then cover with plastic wrap and...

Let cool then cover with plastic wrap and place in the refrigerator to set up, about 1 hour.

Cut into squares or rectangles and enjoy! Store...

Cut into squares or rectangles and enjoy! Store extras, covered, in the refrigerator for up to 1 week.

Everyone enjoys a cereal bar and they&#x27;re so easy to make!  Captain Crunch Cereal Bars are filled with marshmallows and are a new favorite snack for our kids!

Captain Crunch Cereal Bars

Butter

Mini Marshmallows

Captain Crunch Cereal

Use a large sauce pan to melt butter over medium heat.

When butter is almost melted add marshmallows and stir often until melted.

Pour cereal mixture into a lightly greased 9 x 13 inch pan.  Wet fingers to spread out mixture.

Crunchy and chewy cereal treats bars made using Cap&#039;n Crunch Berries Cereal are bright and colorful and so easy to make for a birthday party or afternoon snack.

Cap'n Crunch Cereal Treats

salted butter

Kraft Jet-Puffed Marshmallows

Cap'n Crunch Crunch Berries Cereal

Begin melting the butter in a saucepan set over low heat.

Then add the marshmallows and stir occasionally until about 75% of the marshmallows are melted.

Remove the pan from the heat and continue to stir, smashing the marshmallows using a rubber spatula or the back of a wooden spoon, until the marshmallows completely melt and become smooth.

Stir in the Cap'n Crunch Berries Cereal.

Pour into a well-buttered 8-inch or 9-inch square pan.

Allow to cool for at least 1 hour before cutting into rectangles or squares.

Stovetop method:

Combine the butter and marshmallows in a large microwave-safe bowl.

Heat on high power for 1 minute then remove and stir until the melted butter blends with the marshmallows.

Keep stirring until the marshmallows melt.

If needed, reheat for 15-second increments, stirring after each, until the marshmallows are fully melted.

Stir in the Cap'n Crunch Cereal then spread into a well-buttered 8-inch or 9-inch square pan.

Give the cereal treats time to cool before cutting.

Microwave Method:

These no-bake peanut butter cheerio bars are so easy to make with pantry ingredients! They are the perfect breakfast or snack for kids.

Peanut Butter Cheerio Cereal Bars

(60 grams) cheerios

(100 grams) rolled oats

(170 grams) smooth peanut butter, at room temperature

(110 grams) honey (, see note)

(20 grams) freeze dried strawberries, roughly chopped

Line a 8x8 square pan with parchment paper. Set aside.

In a large bowl, toss the cheerios and oats.

In a medium bowl, combine peanut butter and honey until smooth. Pour over the cheerio oat mixture and mix until well coated.

Fold in the chopped strawberries

Press the mixture firmly into the pan using a piece of parchment paper. Refrigerate for at least 4 hours, preferably overnight. You can also freeze for at least 1 hour.

Remove from pan and slice!

These healthy granola bars are packed with good-for-you ingredients, like oats, dried fruit, nuts, and seeds to provide healthy macro and micronutrients to fuel your day. Plus, these healthy snack bars are refined sugar-free, dairy-free, egg-free, gluten-free, Paleo, and 100% vegan!

Healthy Granola Bar Recipe

Tbsp ground flax seeds

water

oats

oat flour ((gluten-free, if needed))

nuts (or seeds of choice (see notes))

cinnamon

salt

dried fruit ((I used raisins, cranberries, chopped apricots))

tahini

maple syrup ((or any other liquid sweetener))

You can watch the video in the post for visual instructions.Line a baking pan (mine was 7x7 resp. 18x18 cm) with parchment paper and preheat the oven to 350 °F (175 °C).

Meanwhile, prepare the flax egg by combining the ground flax seeds and water in a small bowl, mixing well, and setting it aside for 5 minutes.

Add all dry ingredients to a bowl and stir to combine.

Add in the wet ingredients (also the flax egg) and mix thoroughly.

Transfer the mixture evenly to the lined pan and press it down firmly using a spatula.

Bake for about 25 minutes, then let cool completely, slice into bars and enjoy!

These granola bars had great flavor and were not overly sweet like normal granola bars. I used peanut butter, and they did not set up quite as good as I would like, but maybe I just need to bake them longer.

I just made these and they're so good! I stayed true to the recipe for the first try. Held together nice, great texture. Sweet enough but not overly sweet. I'll be making these again for sure.

I used peanut butter and they held together really well.

these were so so good! they held together beautifully. The kids ate the whole batch in one. I halved the sweetener, added a bit of erythritol instead and a dark of milk to keep the consistency without the extra maple syrup. thanks for a great recipe. Healthy and delicious

I made these bars and they were delicious. I added a tsp of chia seeds also.

https://content.jwplatform.com/videos/OMUAwRSZ.mp4

These healthy granola bars are packed with good-for-you ingredients, like oats, dried fruit, nuts, and seeds to provide healthy macro and micronutrients to fuel your day. Plus, these healthy snack bars are refined sugar-free, dairy-free, egg-free, oil-free, gluten-free, Paleo, and 100% vegan!

Healthy Granola Bars (Homemade)

Made with just 3 pantry staples, these bars make an excellent kids snack. They hold their shape best when stored in the fridge and served cold.

3-Ingredient Cereal Bars

peanut butter ((like Smucker's Natural))

honey ((or brown rice syrup))

O cereal ((like Cheerios))

vanilla extract, (optional)

Line an 8x8-inch baking sheet with parchment paper, leaving a 2-inch overhang on two sides (which will make it easy to lift the bars out when it&#39;s time to slice them).

Add the peanut butter and honey to a large heat-safe bowl. Warm in the microwave for 15-30 seconds, or until easy to stir. (This may not be necessary if you keep your peanut butter and honey at room temperature.) Stir together to combine.

Add the cereal and vanilla, if using, to the bowl. Stir gently, but thoroughly, using a wooden spoon or spatula. It may take a minute or two to get the mixture evenly coated.

Press mixture into the prepared baking pan, gently pressing evenly and into the corners.

Chill for at least 20 minutes. Remove from the fridge, lift out using the parchment paper, and slice on a cutting board.

Wrap each bar in plastic wrap (optional) and store in an airtight container in the fridge. Serve cold.

SO good and SO happy to be able to provide something better than the junk cereal bars from the store. Our whole family devours these!

These are good but I needed to make some adjustments. 

The recipe as written is cloyingly sweet! The need a pinch of salt to balance out all the sweetness. Maybe 1/4 tsp. 

I’m not someone who usually reduces the sweetness in recipes but I did cut back the amount of honey the second time I made them. I used 1/3 cup instead of the full amount. 

Also a few tips to make preparation easier: I microwaved the peanut butter for 30 seconds to make it more spreadable then added both the vanilla and the honey to the PB before the cereal. It’s too hard to evenly distribute the vanilla if you add it at the same time as the cereal. 

Other than those adjustments, they are easy and big hits with my kids.

Very tasty and my 3yo likes them. We added rainbow sprinkles on top. I found myself wishing I added the vanilla before the cereal. They've been in the fridge over an hour and they're still not set at all and very messy to eat. So just FYI, not really practical for on-the-go snacks (I used the honey not the rice syrup). Simple ingredients and easy to make though, we'll definitely make again! Thank you!

I have some stale cheerios, do you think they would still taste good in this recipe?

Do you think sunflower butter would work for a nut free version?

These are a godsend in my house with my breakfast hating 2 year old. I do 1/2 rice crispy cereal 1/2 cheerios, then 1/4 cup brown rice syrup and 1/4 cup honey. Helps it hold together nicely without being too dry or too sticky like I've found by doing just one or the other.

Thank you for our new snack staple!! We used magic spoon cereal and added some marshmallows for fun. My 4 year old had a lot of fun making these!

My twin toddlers helped me make these today, and they are a hit! They’re crunchy, sweet, and a great snack for toddlers AND adults. I will definitely be making these again! The kids loved helping make them, too.

These are so yummy! We sprinkled chocolate chips on top because I wanted my three year old to help make them, and if "baking" doesn't include sampling chocolate chips, he's not interested. They do seem to fall apart but that's no big deal. Can't wait to stick these in his lunchbox!

Cereal Marshmallow Bars

butter

(9 oz) mini marshmallows

(6.5 oz) Fruit Loops

Glaze

sugar

milk

colored coarse sugar

Scotcheroos Recipe

(340 grams) honey

Line a 9×13-inch baking pan with parchment paper. No need to grease the parchment. Set aside.

Combine honey and granulated sugar in a medium or large saucepan over medium heat. (Larger size because we&#8217;ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. Do not bring to a rapid boil—that&#8217;s too hot. After 1 minute of simmering, remove from heat.

Transfer mixture to prepared pan. Using a silicone spatula, gently spread mixture to fit the pan. Very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.

I didn’t have honey so used brown rice syrup, and I reversed the proportions of semi sweet chocolate and butterscotch chips (because I find butterscotch to be very sweet). They are excellent!!

Jesu Cristo! Ay! These are evil! I want to calculate the macros… I don’t want to calculate the macros. You are a genious! I am going to post your picture on my refrigerator. I have never heard of these before, but I made them for a young friend who swore these were incredible. I searched for a recipe online that did not use corn syrup, and I found yours. Thank you so very much!

We did not live this recipe.  The original is much better.  Corn syrup is much better tasting in this recipe than the honey.  Also use semi-sweet chips on place of the chocolate.  Everything was just "off". FIRST recipe is Sally's that I've made and did not like.  Usually everything is wonderful.  But this just didn't work in our family.

This was the first recipe I ever used and it got high marks from longtime scotcheroo makers.

Delicious recipe! I used slightly less honey (6 oz) because it was all I had, but my husband says these are top 5 best things I’ve ever made

The best scotcheroos ever!! I make this recipe almost every time we are asked to bring dessert to an event. It's always a big hit and we can't get enough of them!! So glad to have a corn syrup free option that tastes so amazing.

These are seriously SO good. To the people reviewing these negatively because “the ones with corn syrup are so much better!”, the whole point of this recipe is to have scotcheroos without totally poisoning yourself. As someone who grew up on the original Kellog’s recipe and wanted to stop eating corn syrup, these have been an amazing alternate recipe that has been a huge hit every time I’ve made them for family, work, etc. I constantly get requests from coworkers to make these. Do yourself a favor and try them!! And be sure to let them warm up to room temp before eating since honey gets pretty chewy when it’s cold.

I found them extremely sweet. Something I would cut into small bars next time. I wonder if it’s the honey that made them so sweet. I found the recipe very easy to follow and they turned out great.

Sally does it again! This recipe was delicious. I loved that it used honey rather than corn syrup.  Amazing flavor! They were also very very soft. Will definitely make again.

I made these for a small gathering of about a dozen people. Big hit. Someone said they're like a Reese's and a Rice Krispie treat all in one. I think the salt topping is important. Another great recipe from Sally and her team! Thanks y'all!

https://www.youtube.com/watch?v=c41W0-xsEC4

Made from just 8 ingredients, these no-bake scotcheroos cereal bars are chewy, crispy, and downright irresistible. Combining butterscotch, real chocolate, creamy peanut butter, sea salt, and rice krispies cereal, these are as easy as they are flavorful. 

Get the full recipe: https://sallysbakingaddiction.com/scotcheroos/

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Scotcheroos | Sally's Baking Addiction

Made with Lucky Charms cereal, quick cooking oats, and white chocolate chips, these no-bake&nbsp; Lucky Charms Granola Bars are a fun special treat for your loved ones at St. Patrick's Day and year round!

Lucky Charms Granola Bars

Lucky Charms cereal

quick cooking oats

white chocolate chips ((optional))

sprinkles ((optional))

unsalted butter

light brown sugar

honey

tsp vanilla extract

tsp salt

Line an 8x8 baking pan with foil and lightly grease with cooking spray or butter.

In a large bowl, mix together Lucky Charms, quick cooking oats, white chocolate chips (if using), and sprinkles (if using).

In a small saucepan over medium-high heat, stir together butter, brown sugar, honey, vanilla extract, and salt. Let mixture come to a boil, then lower heat and let simmer for about 2 minutes.

Pour liquid mixture over dry ingredients and toss well to coat.

Pour mixture into the prepared pan and using fingers, press down into an even layer.

Place pan in refrigerator for at least one hour to allow granola bars to cool and harden. Once chilled, remove from pan, place&nbsp;on cutting board, and cut into 10 bars (I make 5 cuts across and then one in the middle to divide into 10).

This easy recipe for Homemade Rice Krispie Treats are an extra gooey version of the original recipe. You need just 4 simple ingredients!

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3-Ingredient Cereal Bars

Cereal Marshmallow Bars

Scotcheroos Recipe

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Top 12 cereal bars recipes from across the web

The most viewed cereal bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Scotcheroos (Without Corn Syrup)

No Bake High Protein Peanut Butter ...

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3-Ingredient Cereal Bars

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Rice Krispie Treats

The most viewed cereal bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine