Miso Chocolate Peanut Butter Cornflake Bars
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.
- 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.
Nutrition
- Serving Size: 1 bar
- Calories: 170
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
