No Bake Crispy Chocolatey Cereal Bars
Indulge in the ultimate treat with these No Bake Crispy Chocolatey Cereal Bars—a perfect harmony of gooey marshmallow, crispy rice cereal, and rich, melted chocolate for an irresistibly sweet and crunchy bite. This quick and easy recipe comes together in just 15 minutes of prep and cook time, featuring pantry staples like mini marshmallows, semi-sweet chocolate chips, and optional peanut butter for an extra layer of nutty richness. With no oven required, these bars are ideal for busy weekdays, hot summer days, or whenever you need a fuss-free dessert that’s kid-friendly and crowd-pleasing. Layered with melted chocolate between crispy cereal goodness, they’re a make-ahead marvel that can be stored for up to a week, making them perfect for lunch boxes, snack time, or party platters. So simple yet so decadent—these no bake cereal bars will quickly become your new go-to sweet fix!
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Recipe Information
Ingredients
- 3 cups Crispy rice cereal
- 2 cups Mini marshmallows
- 4 tablespoons Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Peanut butter (optional)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang for easy removal. Set aside.
In a large microwave-safe mixing bowl, add the unsalted butter and mini marshmallows.
Microwave on high in 30-second intervals, stirring in between, until the marshmallows are fully melted and combined with the butter (approximately 1-2 minutes).
Stir in the peanut butter (if using), vanilla extract, and salt until fully incorporated.
Add the crispy rice cereal to the bowl and gently fold until the cereal is evenly coated with the marshmallow mixture.
In a small microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring in between, until smooth (about 1 minute total).
Spread half of the cereal mixture evenly into the prepared baking dish using a spatula or clean hands lightly greased with butter.
Pour the melted chocolate over the cereal layer and spread it evenly with a spatula.
Top with the remaining cereal mixture, pressing down gently but firmly to create an even layer.
Refrigerate the dish for at least 1 hour or until the bars are set and firm to the touch.
Once set, use the parchment overhang to lift the bars out of the baking dish and place them on a cutting board.
Cut into 12 even bars with a sharp knife and serve.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 560.9 g | 204% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 206.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
