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No Bake Cheerios Bars

Chocolate Chip Cheerios Bars

This is effectively a "no bake" bar, except for the fact that the oats get lightly browned in the oven before the mixing begins. What's important in the recipe is 1) to get the syrup good and hot before adding it to the cereal 2) to stir it together very quickly so that the syrup coats the dry bits before it starts to cool and 3 )to press the mixture very firmly into the pan so the bars hold together well.
Course Dessert, Snacks
Prep Time 15 minutes
Cook Time 15 minutes
Servings 25 bars
Calories 104 kcal
Author Katie Morford

Ingredients

  • 1 cup rolled oats
  • 3 cups "O" cereal, such as Cheerios
  • 1/2 cup semi-sweet or bittersweet chocolate chips
  • 1/3 cup roasted, salted peanuts
  • 1/3 cup raisins or dried cranberries
  • Oil for greasing the pan
  • 1/2 cup organic brown rice syrup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup creamy, unsweetened peanut butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread oats in the bottom of a 9x9-inch baking pan and toast in the oven until fragrant and lightly browned, about 15 minutes.
  3. While the oats are browning, put the Cheerios, chocolate chips, peanuts, and raisins into a large bowl. Set aside.
  4. Pour the brown rice syrup, brown sugar, and peanut butter into a small, heavy pot and warm over medium heat to dissolve the sugar and melt the ingredients together into a thin, smooth syrup, stirring occasionally. Once the ingredients are melted, stir in the vanilla.
  5. When the oats are done, remove from oven and add to the bowl with the Cheerios. Mix well.
  6. Lightly grease the bottom and sides of that same baking pan.
  7. Drizzle the hot syrup over the cereal mixture and use a wooden spoon to quickly work the ingredients together so it is one, uniform lump, with no dry bits left out.
  8. Put it immediately into the greased baking pan and use the spoon to press it down very firmly, filling out the entire pan. Once the mixture has cooled enough to touch, use your hands to press down on the mixture further until it is one solid, uniform block.
  9. Leave it to cool for 30 minutes. Then, invert the bars onto a cutting board, turn it right- side up, and cut it into 25 bars.
  10. Store in an air-tight container.