Homemade Cereal Bars Recipe

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 5

Chill: 45

Total Time: 1

Servings: bars

Calories: 253kcal

Author: Becky Hardin

These Honey Nut Cheerios cereal bars are the grown-up, breakfast-ready cousin of a Rice Krispie treat.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Candy Thermometer (optional)

Ingredients

2½ tablespoons salted butter *
½ cup almond butter
⅔ cup agave nectar **
1 teaspoon kosher salt
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
4 cups Honey Nut Cheerios cereal ***
¼ cup mini chocolate chips optional

Instructions

Line an 8x8-inch baking pan with parchment paper. Set aside.
In a skillet set over medium-high heat, melt the salted butter.
2½ tablespoons salted butter
Add in the almond butter, agave nectar, and salt. Heat the mixture for 5 minutes (or until 225-235°F), stirring continuously over medium-high heat.
½ cup almond butter, ⅔ cup agave nectar, 1 teaspoon kosher salt
Take the pan off the heat and stir in the lemon juice and vanilla extract.
1 tablespoon lemon juice, 1 teaspoon pure vanilla extract
Place the cereal in a large bowl and pour the syrup mixture over the cereal. If adding mini chocolate chips, let the mixture cool for 10 minutes before adding in the mini chocolate chips (optional) and stir until well combined.
4 cups Honey Nut Cheerios cereal, ¼ cup mini chocolate chips
Pour and press the cereal into the parchment-lined pan. Place in the refrigerator for 45 minutes to let cool before serving.

Notes

*While you can use unsalted butter instead of salted, I prefer the touch of saltiness in the middle of these sweet Cheerios bars that salted butter provides.

**Honey also works well, but the bars will set a bit firmer.

***Make these bars with any type of Cheerios to switch up the flavor: Honey Nut, Apple Cinnamon, Chocolate, or any of their seasonal flavors!

Tips:

Leave 2 inches of parchment paper hanging over two sides of the pan. Once the bars are chilled and set, you can use the overhang to lift the entire block out onto a cutting board.
Make sure to cook the almond butter mixture long enough! If you try to hurry up this process and it doesn't cook long enough, the bars won't set properly and will fall apart instead of holding their intended shape.
If you don't have a candy thermometer, use the cold water test: drop a tiny spoonful of your hot syrup into a glass of ice-cold water. If it forms a soft, pliable ball that holds its shape, it’s ready. If it dissolves, keep cooking!
Make sure to gently stir the cereal so as to not break the individual cereal pieces.
The mini chocolate chips can be added in 1 of 2 ways. If you would like the chips to be distinct and whole, wait until the mixture has cooled down significantly before adding them. If you want to mix them in when the mixture is still hot, it will melt and combine with the mixture and darken the whole recipe. It’s your preference.
Use the bottom of a flat measuring cup or a small offset spatula to firmly pack the mixture into the corners. You want to compress the cereal so the agave and almond butter fills every air gap.
Don't try cutting into the bars too early. They need at least 45 minutes in the fridge to really harden enough to get the proper shape when cut.
Cut using a serrated knife and a gentle sawing motion to keep the bars intact.

Make-Ahead: These bars are actually better when made a day in advance; let the uncut block chill in the fridge overnight to ensure the syrup fully sets for the cleanest slices.

Storage: Store cereal bars in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

Nutrition