No-Bake Granola Bars

These No-Bake Granola Bars with peanut butter and chocolate chips are a fun, portable snack option for the kiddos (and you!). They are quick and easy to make and can be customized to your taste.

As summer winds down and the kids head back to school, I thought I’d share one of my all time favorite kid-friendly snack recipes. These No-Bake Granola Bars with peanut butter and chocolate chips were a favorite of my boys when they were younger and I still can’t keep a batch around here for more than a day or two. They are soft and chewy, require no time in the oven, and are just perfect for tucking into lunch boxes.

These easy granola bars can be made on a whim with easy to stock ingredients that you can customize to your liking.

Ingredient Notes

• Crisped rice cereal – Like Rice Krispies or your favorite store brand.
• Oats – Quick cooking rolled oats, like Quaker 1-Minute Oats. You don’t want to use instant oats for this recipe.
• Light brown sugar
• Honey
• Light corn syrup – I’ve found that I get a better result by using a little corn syrup. It really does a lot to ensure a chewy result and helps the bars hold together much better than honey alone.
• Creamy peanut butter
• Pure vanilla extract
• Salt – just a dash.
• Chocolate chips – I like to use bittersweet but semisweet work very well too.
• Almonds and/or peanuts – I like to add coarsely chopped raw almonds and roasted, salted peanuts for a little texture. Totally optional but we like them.

How to Make No-Bake Granola Bars

1. Combine the cereal, oats, and nuts (if using) in a large mixing bowl. Set aside.
2. Combine the brown sugar, corn syrup, and honey in a small saucepan over medium heat. Heat just until boiling, then remove from the heat and stir in the peanut butter, vanilla, and salt until smooth.
3. Pour the peanut butter mixture over the dry mixture and mix well. If necessary, coat hands with nonstick cooking spray and use your coated hands to be sure it is well mixed.
4. Add the chocolate chips, tossing lightly to distribute throughout. Transfer the mixture to a 13- x 9-inch baking dish that has been coated with nonstick cooking spray. Use a sheet of wax paper to press the mixture down evenly.

The chocolate chips tend to get a bit melty in the warm mixture. To make them more prominent in the finished bars, I like to reserve a handful and press them into the surface of the bars just after spreading them in the pan.

To ensure the bars will hold together well, it’s important to refrigerate them for an hour or two before slicing.

Storage

After you slice the chilled bars, transfer them to an airtight container. Store them in the refrigerator for a firmer texture or at room temperature for a softer, chewier texture. For the best quality, they are best if eaten within 4 to 5 days.

Wrap them individually in wax paper or plastic wrap for a snack on-the-go.

No-Bake Granola Bar Variations

• Substitute almond butter for the peanut butter for a different flavor profile.
• Add any dried fruit you love – cranberries, raisins, apricots, or cherries are all great choices. Chop larger fruits into small pieces, if needed.
• Try butterscotch chips in place of chocolate. Butterscotch and peanut butter are a delicious combination!
• Replace a little of the cereal or oats with some dried, shredded coconut. You want to be sure to keep the dry ingredient ratio the same to avoid a dry result.
• Use any nuts or seeds you love in place of the almonds and/or peanuts.

More Fun Snack Ideas

• Instant Pot Popcorn
• Snacking Granola Clusters
• Cherry Dark Chocolate Granola Bars

This post was originally published on June 4, 2015. It has been updated with new text and images.