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Cheerio Bars are my family’s favorite no-bake, easy recipe for crunchy, marshmallow-kissed cereal snack bars that double as a sweet treat or a kid-friendly after-school nibble.
Full Recipe Introduction
Ever find yourself wondering how to turn breakfast cereal into a fun, hand-held snack? That’s exactly what Cheerio Bars do. Think marshmallow clouds gently binding honey-glazed Cheerios into golden, crispy rectangles—no oven needed, ever. I first whipped these up on a lazy Saturday afternoon when my grandkids dropped by unannounced. We had a fridge full of milk but no cookies, so I raided the pantry, grabbed a bag of plain Cheerios, and—voilà—snack time saved!
What makes Cheerio Bars stand out is their simplicity and family-friendly appeal. They’re gluten-friendly if you choose certified gluten-free cereal, and you can sneak in whole-grain goodness (hello, fiber!). Whether you’re packing lunchboxes, hosting a playdate, or looking for a crunchy, sweet treat to share at holiday gatherings—these bars fit the bill. Plus, because they’re no-bake, they’re perfect for warm afternoons when you’d rather not heat up the kitchen.
Why You’ll Love This Recipe
- No oven needed—just a saucepan and a spatula
- Ready in under 30 minutes (including chilling)
- Only five main ingredients—great for busy weeks
- Family-friendly and kid-approved
- Customizable with mix-ins like sprinkles or nuts
- Perfect for lunchboxes, picnics, or gift boxes
- Uses pantry staples—marshmallow, cereal, butter, honey, vanilla
- Crunchy, sweet treat that’s lighter than a cookie
Ingredients
- 6 cups Cheerios cereal (Kellogg’s original or gluten-free variety)
- 3 tablespoons unsalted butter (Land O’Lakes or store brand, cut into cubes)
- 1 ½ cups mini marshmallows (Pepperidge Farm recommended for chewiness)
- ⅓ cup honey (wildflower or clover—choose your favorite flavor notes)
- 1 teaspoon pure vanilla extract (Nielsen-Massey if you want that extra aroma)
- Pinch of fine sea salt (balances sweetness)
(Substitutions: swap honey for light corn syrup for a slightly softer texture; try brown rice syrup for a less sweet, vegan-friendly swap.)
Directions
- In a large, heavy-bottomed saucepan over low heat, melt the butter until foamy. Stir gently so it doesn’t brown.
- Add honey and vanilla; whisk until the mixture is smooth and fragrant—about 30 seconds.
- Toss in the mini marshmallows. Keep stirring until they fully melt into a glossy, gooey sauce. (Tip: turn off the heat just before they disappear completely so you don’t scorch.)
- Remove the pan from heat and sprinkle in the Cheerios. Use a silicone spatula to fold the cereal into the marshmallow mixture. Work quickly so everything gets coated evenly.
- Lightly grease a 9×9-inch baking pan with butter or line it with parchment paper, leaving an overhang for easy lifting.
- Transfer the cereal-marshmallow mixture into the pan. Press it down firmly—but gently—using the back of a buttered spatula or a sheet of waxed paper. Aim for even thickness, about ¾-inch deep.
- Let the pan sit at room temperature for 20 minutes, then pop it into the fridge to chill for at least 15 more minutes. (If you’re impatient, 10 minutes in the freezer will do the trick.)
- Lift the set block out of the pan, slice it into 16–18 bars with a sharp knife, wiping the blade clean between cuts for crisp edges.
Servings & Timing
Yield: Makes 16–18 snack bars
Prep Time: 10 minutes
Chill/Rest Time: 30 minutes (20 min room temp + 10 min cold)
Total Time: About 40–45 minutes
Variations
- Sprinkle in ¼ cup mini chocolate chips before pressing for a choco-crunch twist.
- Swap Cheerios for Rice Krispies or gluten-free oat puffs.
- Stir in ¼ cup chopped toasted almonds or peanuts for extra protein.
- Drop a handful of rainbow sprinkles into the marshmallow mix for festive flair.
- Add 2 tablespoons of peanut butter when melting butter for a nutty layer.
- Drizzle melted dark chocolate on top after chilling for an indulgent finish.
Storage & Reheating
Store your Cheerio Bars in an airtight container at room temperature for up to 3 days. If you live in a humid climate, keep them in the fridge—where they’ll last up to a week. They freeze beautifully: wrap each bar in parchment, place in a zip-top bag, and freeze for up to 2 months. No reheating needed—just thaw at room temperature for 10–15 minutes before enjoying.
Notes
• Texture Tip: If your bars feel too soft, reduce the honey by 1 tablespoon and chill a bit longer.
• Flavor Hack: A pinch of ground cinnamon or a drop of almond extract can take these from simple to extraordinary.
• My Testing Note: I discovered that letting the butter-honey mixture bubble for 5 extra seconds gives a slightly chewier bar—perfect if you like that pull.
• Make-Ahead: You can prep the cereal–marshmallow mix and press it into the pan, then wrap and refrigerate overnight before slicing the next day.
FAQs
Q: Can I use fat-free marshmallows?
A: Absolutely—just be aware they’ll melt a bit faster, so watch closely to prevent scorching.
Q: Are these bars vegan?
A: Swap marshmallows for vegan marshmallows and honey for brown rice syrup or agave.
Q: Why are my bars sticking to the pan?
A: Make sure you lightly grease or line with parchment, pulling up on the overhanging paper helps lift them out cleanly.
Q: Can I add protein powder?
A: Yes—stir in 2 tablespoons of unflavored or vanilla protein powder when you add the cereal for a breakfast-style snack.
Q: How do I prevent the cereal from going stale?
A: Store in a sealed container with a small paper towel to absorb moisture.
Q: What’s the best knife for cutting neat bars?
A: A long, sharp chef’s knife wiped with a bit of warm water between cuts yields crisp edges.
Q: Can I double the batch?
A: Sure—just use a 9×13-inch pan and adjust chilling time to 45 minutes.
Q: How do I know when the marshmallow mix is ready?
A: You’ll see it turn glossy and smooth; it coats the back of the spatula evenly without big sticky lumps.
Conclusion
Cheerio Bars are that perfect blend of crispy, chewy, and sweet—ready in a flash and loved by kids and grown-ups alike. They make snack time feel special, and honestly, they’re a little hug in bar form. Give this no-bake, easy recipe a try, leave me a comment on how yours turned out, and don’t forget to peek at my other cereal-based treats for more fun ideas!
Cheerio Bars
Ingredients
- 6 cups Cheerios cereal Kellogg's original or gluten-free variety
- 3 tablespoons unsalted butter cut into cubes
- 1 1/2 cups mini marshmallows
- 1/3 cup honey wildflower or clover
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
Instructions
- In a saucepan over low heat, melt the butter until foamy. Be careful not to brown it.
- Add honey and vanilla to the melted butter and whisk until smooth. Stir in mini marshmallows until melted.
- Remove from heat and add Cheerios to the marshmallow mixture. Stir until evenly coated.
- Grease a baking pan and press the mixture into it firmly. Chill in the fridge until set.
- Slice the set bars into 16-18 pieces and enjoy as a crunchy snack.
