These bars balance sweet and salty with umami depth from miso, creamy peanut butter, and melty chocolate wrapped around crunchy cornflakes. They’re easy to make without an oven, kid‑friendly, and perfect for satisfying sweet cravings with texture and bold flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cornflakes cereal
Peanut butter (creamy)
Chocolate chips or chopped chocolate
Miso paste (white or mellow miso)
Honey or maple syrup
Butter or coconut oil
Vanilla extract
Salt (optional)
Directions
Line an 8×8‑inch (or similar size) baking pan with parchment paper for easy removal.
In a medium saucepan over low heat, combine peanut butter, honey (or maple syrup), miso paste, and butter (or coconut oil). Stir gently until melted and smooth.
Remove the sauce from heat and stir in vanilla extract.
Add cornflakes to a large bowl and pour the warm peanut‑miso mixture over them. Gently toss until the cereal is evenly coated.
Press the coated cornflakes firmly into the prepared pan, creating an even layer.
In a microwave‑safe bowl (or using a double boiler), melt the chocolate chips until smooth, stirring to prevent burning.
Drizzle or spread the melted chocolate over the top of the pressed cornflake mixture.
If desired, sprinkle a small pinch of salt over the chocolate for contrast.
Chill the bars in the refrigerator until the chocolate sets and the mixture firms up.
Once set, lift the bars out using the parchment paper and cut into squares or rectangles.
Servings and timing
Makes about 16 bars (size will vary). Prep time: 15 minutes Chill time: 30–45 minutes Total time: ~1 hour
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. If your kitchen is warm and the bars become too soft, keep them chilled until serving. There’s no reheating needed — enjoy them chilled or at room temperature.
FAQs
What kind of miso should I use?
White or mellow miso works best for a balanced sweet‑salty flavor. Stronger miso can be more intense, so adjust to taste.
Can I make these gluten‑free?
Yes — ensure your cornflakes are certified gluten‑free if needed.
Can I use crunchy peanut butter instead of creamy?
Yes, but creamy peanut butter helps the bars hold together more smoothly.
Can I substitute the cornflakes?
Rice cereal or another crunchy cereal works as a substitute if you want a different texture.
Is there a vegan option?
Use maple syrup instead of honey and choose dairy‑free chocolate and vegan butter or coconut oil.
Why add miso?
Miso adds savory umami that enhances the sweetness and gives these bars a unique, rich flavor.
Can I add nuts or seeds?
Yes — chopped nuts, sunflower seeds, or even shredded coconut are tasty mix‑ins.
How do I prevent the bars from falling apart?
Press the cornflake mixture firmly into the pan and make sure the peanut‑miso binder is warm and well mixed before adding the cereal.
Can I make these ahead of a party?
Absolutely — make them a day ahead and keep them chilled until serving.
What’s the best way to cut the bars?
Chill completely before cutting with a sharp knife to get clean edges.
Conclusion
Miso chocolate peanut butter cornflake bars are a tasty and unexpected treat that brings sweet, salty, and crunchy together in every bite. Easy to assemble without baking and customizable with your favorite add‑ins, these bars are perfect for snacks, gatherings, or whenever you want something deliciously different. Enjoy them chilled or at room temperature!
No-bake cornflake bars combining the sweet-salty richness of peanut butter, chocolate, and miso with crunchy cereal. A unique, kid-friendly treat perfect for snacks or dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:1 hour
Yield:16 bars
Category:Snack
Method:No-Bake
Cuisine:Fusion
Diet:Vegetarian
Ingredients
4 cups cornflakes cereal
1/2 cup creamy peanut butter
1/4 cup honey or maple syrup
1 tablespoon white or mellow miso paste
2 tablespoons butter or coconut oil
1/2 teaspoon vanilla extract
1 cup chocolate chips or chopped chocolate
Optional: pinch of salt for topping
Instructions
Line an 8×8-inch baking pan with parchment paper.
In a medium saucepan over low heat, combine peanut butter, honey (or maple syrup), miso paste, and butter (or coconut oil). Stir until melted and smooth.
Remove from heat and stir in vanilla extract.
Place cornflakes in a large bowl. Pour warm peanut-miso mixture over and gently toss until fully coated.
Press the coated cornflakes firmly into the prepared pan to form an even layer.
Melt chocolate chips in a microwave-safe bowl in 30-second intervals (or use a double boiler), stirring until smooth.
Spread or drizzle the melted chocolate over the cornflake layer.
Optional: sprinkle a pinch of salt over the chocolate.
Chill in the refrigerator for 30–45 minutes until set.
Lift the mixture out using the parchment and cut into bars or squares.
Notes
Use gluten-free cornflakes if needed.Maple syrup makes this recipe vegan-friendly (with dairy-free chocolate and coconut oil).Press mixture firmly to help bars hold together.Add-ins like chopped nuts or seeds can be mixed in for variety.Store chilled for best texture, especially in warmer climates.
