Move over, store-bought snacks - these Homemade Cereal Bars are crunchy, chewy, and deliciously sweet! Grab one for an on-the-go breakfast treat or a mid-day delight.
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, 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
Chocolate Chips: 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.
If you haven’t cooked your almond butter mixture enough, the bars won’t set and will fall apart. You want the syrup to be thick enough that it sticks to the cereal instead of running straight through to the bottom of the pan. I have found that when this happens to me, it helps to add the cereal mixture to a pan over medium-high heat and cook it for an additional 4-5 minutes or until the syrup sticks to the cereal.
Make sure to gently stir the cereal so as to not break the individual cereal pieces.
While you can use unsalted butter instead of salted, I prefer the touch of saltiness in the middle of these sweet bars that salted butter provides.
Don't try cutting into them too early. They need at least 45 minutes in the fridge to really harden enough to get the proper shape when cut.
Storage: Store cereal bars in an airtight container at room temperature for up to 4 days.