Chocolate-Dipped Peanut Butter Cereal Bars

Chocolate-dipped peanut butter cereal bars: simple 6-ingredient cereal bars with wholesome ingredients, like peanut butter, honey, coconut oil and Cheerios dipped in dark chocolate.

How to make chocolate-dipped peanut butter cereal bars

Ingredients Needed

• Peanut butter. I use the natural kind but not with the oil on top (think JIF or Skippy Natural).
• Coconut oil. Other vegetable oils will not work because they are liquid at room temp. You need a saturated fat like coconut oil (butter might work, too) because once they are chilled, the coconut oil holds the bars together.
• Maple syrup and honey. You can use one or the other, or both!
• Vanilla extract. For the flavor, of course!
• Cheerios. I use the multigrain variety.
• Dark chocolate. You can use chips, chunks or chop your own from a bar.

Equipment Needed

• Measuring cups and spoons.
• An 8x8 baking dish.
• Parchment paper to fit the baking dish.
• A glass bowl for mixing together the cereal bars.
• A microwave or stove to melt the chocolate. Plus, you'll need it to melt the coconut oil.
• A spatula to stir everything together.
• Another small bowl for chocolate dipping.
• A cutting board and knife to chop into bars.
• A storage container.

Step-by-Step Instructions

1. Line a large sheet of parchment paper in an 8×8 baking dish. Set aside.
2. Place the peanut butter, coconut oil, maple syrup and honey in a large microwaveable bowl. Microwave on high in 30 second increments, stirring in between, until coconut oil is melted, about 1 minute 30 seconds to 2 minutes total.
3. Add the vanilla extract and salt and stir to thoroughly combine.
4. Add the Cheerios and stir to combine. Transfer to the prepared baking dish and press until mixture is evenly distributed and flat.
5. Refrigerate at least 30 minute or until set. Grab the edges of the parchment paper and transfer the bars to a cutting board. Cut into 18 small squares.
6. Place the chocolate chips in a small microwaveable bowl. Microwave on high in 30 second increments, stirring in between, until chocolate is melted, about 1 minute 30 seconds.
7. Dip the bottom of each bar in the chocolate and transfer back to the parchment paper. Let sit until somewhat hardened, about 30 minutes. Transfer to the refrigerator and let chill at least 2 hours.
8. Store in an airtight container in the refrigerator up to a week.

Recipe Substitutions & Alternatives

• Peanut butter: Try these with any nut butter like almond or cashew or with sunflower butter.
• Coconut oil: I wouldn't sub another oil or fat for this. You could try doing half and half coconut oil and butter, but vegetable oils will not work.
• Maple syrup and honey: You could try it with granulated or brown sugar (I haven't tested this).
• Cheerios: You can use any cereal you wish!
• Dark chocolate: You can also make this with milk or semi-sweet chocolate.

Other back to school recipes:

• Crispy Baked Chicken Nuggets
• Mini Chocolate Chip Muffins
• Rainbow Veggie Pinwheels
• Oat, Coconut and Walnut Bars
• Broccoli Cheese Egg Muffins

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