Vegan Peanut Butter Cornflake Bars with Chocolate Coating
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These vegan peanut butter cornflake bars are crunchy, salty-sweet, and dipped in a rich chocolate peanut butter coating. They come together in about 10 minutes of hands-on time with just 6 simple ingredients and zero baking. If you’ve ever had a Butterfinger or KitKat and wished you could make something similar at home with real ingredients, this is it.
Why These No-Bake Peanut Butter Cornflake Bars Work
The base is dead simple: melted coconut oil, peanut butter, and a touch of maple syrup get stirred together and tossed with cornflakes. That mixture gets pressed into a loaf pan and frozen just long enough to firm up. Then you coat the bars in melted chocolate mixed with more peanut butter, which sets into a thin, snappy shell.
What makes this recipe different from most no-bake cornflake bars is the chocolate peanut butter coating. A lot of recipes skip the chocolate layer entirely or just drizzle it on top. Fully coating each bar gives you that candy-bar experience, where every bite has crunch, creaminess, and chocolate all at once.
The coconut oil is important here. It binds the cornflakes together so the bars hold their shape when you cut them, without making things greasy. And because you’re using real maple syrup instead of corn syrup, these have a cleaner, less artificially sweet flavor than the classic version.
If you like this kind of quick, no-bake chocolate and peanut butter combo, try these Chocolate Peanut Butter Crunch Bars made with crispy rice cereal.
Ingredients for Vegan Cornflake Bars
For the Base
- 3 tablespoons coconut oil, melted – Acts as the binder that holds everything together once chilled. You can substitute vegan butter if needed.
- 4 tablespoons maple syrup – Agave works too. For a lower-sugar version, use sugar-free maple syrup.
- 1/2 cup creamy peanut butter – Use a standard creamy peanut butter, not the natural kind that separates. Natural peanut butter can make the bars oily and less sturdy.
- 2 cups cornflakes cereal – Regular cornflakes work best. Look for organic if you want to keep it non-GMO.
For the Chocolate Topping
- 1 cup dairy-free chocolate, chopped – A chopped chocolate bar gives you the smoothest coating. Chocolate chips work but may need a tiny bit of coconut oil to thin out. Use milk, semi-sweet, dark, or white chocolate based on your preference.
- 1/3 cup creamy peanut butter – Adds richness and helps the chocolate coat evenly.
How to Make Peanut Butter Cornflake Bars
Step 1: Make the Base
- Prep the pan. Line a 9×5 loaf pan with parchment paper and lightly spray with non-stick cooking spray.
- Mix the wet ingredients. In a large bowl, combine 3 tablespoons melted coconut oil, 4 tablespoons maple syrup, and 1/2 cup creamy peanut butter. Stir until smooth.
- Add the cornflakes. Pour in 2 cups cornflakes and fold gently until every flake is coated. Try not to crush them too much; you want big pieces for maximum crunch.
- Press and freeze. Transfer the mixture to the prepared loaf pan and press it down firmly with a rubber spatula. Freeze for 30 minutes until solid.
Step 2: Add the Chocolate Coating
- Melt the chocolate. In a microwave-safe bowl, melt 1 cup dairy-free chocolate in 30-second intervals, stirring between each, until smooth. Stir in 1/3 cup creamy peanut butter until fully combined.
- Cut the bars. Remove the pan from the freezer. Lift out the slab using the parchment paper and cut into 8 bars (or whatever size you like).
- Coat the bars. Using a spoon, drizzle and spread the chocolate peanut butter mixture over each bar until fully covered. Set the coated bars on a parchment-lined plate or baking sheet.
- Chill to set. Place the bars in the fridge or freezer for 5 to 10 minutes until the chocolate firms up.
That’s it. These no-bake treats are ready to eat as soon as the chocolate sets.
Tips for the Best Vegan Cornflake Bars
- Don’t crush the cornflakes. Fold them in gently. The whole point of these bars is that satisfying crunch, and over-mixing turns them into crumbs.
- Press firmly into the pan. The tighter you pack the base, the better the bars hold together when you cut them. Use the back of a measuring cup if a spatula isn’t cutting it.
- Use a sharp knife. Let the bars firm up fully before cutting. A sharp knife in one clean motion gives you the cleanest edges.
- Melt chocolate slowly. Stick to 30-second microwave intervals. Overheated chocolate seizes up and turns grainy, which will ruin your coating.
- Keep them cold. The coconut oil and chocolate both soften at room temperature. These bars are best eaten straight from the fridge or freezer.
How to Store No-Bake Cornflake Bars
- Fridge: Store in an airtight container in the fridge for up to 2 weeks. Separate layers with parchment paper to prevent sticking.
- Freezer: These freeze beautifully for up to 2 months. Thaw in the fridge for about 10 minutes before eating, or eat them frozen for an extra crunchy texture.
- Room temperature: Not recommended. The coconut oil and chocolate will soften and the bars will lose their structure.
Variations for Chocolate Peanut Butter Cornflake Bars
- Add-ins: Stir in shredded coconut, chopped roasted peanuts, or mini chocolate chips before pressing the base into the pan.
- Drizzle instead of coat: For a lighter version, skip the full coating and just drizzle the chocolate peanut butter mixture over the top. Let it set, then cut into bars.
- Sea salt finish: Sprinkle flaky sea salt over the chocolate while it’s still wet. The sweet-salty combination is seriously addictive.
- Nut-free version: Swap the peanut butter for sunflower seed butter (SunButter) in both the base and the coating.
- Different cereal: Rice Krispies or crushed pretzels work as substitutes, though the texture will be different. For more cereal bar ideas, check out these Chocolate Peanut Butter Quinoa Cups.
Vegan Peanut Butter Cornflake Bars FAQ
Can I use crunchy peanut butter instead of creamy?
You can, but creamy gives you a smoother, more even coating on the cornflakes and a better texture in the chocolate topping. Crunchy peanut butter adds extra nuttiness if that’s what you’re after.
Why are my cornflake bars falling apart?
This usually happens when the bars aren’t pressed firmly enough into the pan or haven’t chilled long enough. Make sure you really pack the mixture down and give it a full 30 minutes in the freezer before cutting. Using too little coconut oil can also cause crumbling.
Can I make these in a bigger pan?
Yes. Double the recipe for an 8×8 or 9×9 pan. The bars will be thinner, so reduce the freezing time to about 20 minutes. You’ll also need more chocolate coating to cover the extra surface area.
Are cornflake bars gluten-free?
Most cornflakes contain malt extract from barley, which has gluten. If you need these to be gluten-free, look for certified gluten-free cornflakes (several brands make them) or substitute with gluten-free crispy rice cereal.
These vegan peanut butter cornflake bars take almost no effort and taste like something you’d buy from a candy shop. The crunch, the chocolate, the peanut butter – it all works. Make a batch, keep them in the fridge, and you’ll have a quick treat ready whenever you want one. If you love the peanut butter and chocolate combination as much as I do, you should also try these Chocolate Peanut Butter Bars and these No-Bake Chocolate Chip Cookie Dough Bars.
Follow me on Instagram for more delicious vegan recipes. Share on Pinterest and Facebook!
Vegan Peanut Butter Cornflake Bars
Ingredients
Vegan Peanut Butter Cornflake Bars
- 4 tablespoons agave syrup or maple syrup, can use sugar-free maple syrup if you want sugar-free
- 3 tablespoons coconut oil melted
- ½ cup creamy peanut butter
- 2 cups organic cornflakes cereal
Chocolate Peanut Butter Topping
- 1 cup dairy-free white chocolate milk or dark chocolate chips or bar I used Lindt Non-Dairy Oatmilk Milk Chocolate Classic Recipe Bar
- â…“ cup creamy peanut butter
Instructions
Vegan Peanut Butter Cornflake Bars
- Line a 9x5 loaf pan with parchment paper. Lightly spray with non-stick cooking spray. Set aside.
- Melt the coconut oil and add to a large bowl with the agave/maple syrup and peanut butter and mix together. Add cereal and mix all together making sure all of the cereal coated well.
- Transfer the cornflake mixture to the loaf pan and press into the pan with a rubber spatula. Add to freezer for 30 minutes to set.
Chocolate Peanut Butter Topping
- In a micro-waveable bowl, melt the chocolate and add the peanut butter and mix together well.
- Remove the loaf pan from the freezer and cut into bars or squares, whatever you size you like.
- Using a tablespoon or large spoon, spoon the chocolate mixture over the bars until completely covered.
- Place treats in fridge or freeze and let chocolate peanut butter mixture set for 5-10 minutes.
- Once the treats are set, give them a try! Put remaining treats in fridge and keep them in the fridge, so they stay solid and crunchy! YUM!
