You won’t be allowed back without these in hand.
A layer of peanut butter-coated cornflakes sits on the bottom.
It’s topped with a bittersweet chocolate layer that has a hint of peanut butter, too.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
We don’t stray far from the standards, especially at holidays.
(That’s me!)
This recipe is nearly identical to her recipe, but made even easier.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Some similar recipes (hers included) also use graham crackers in the crust.
We made it easier (and I’d argue better) with just cornflakes.
Frequently Asked Questions
you could freeze these peanut butter bars.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store in the freezer up to 3 months.
When ready to enjoy one, remove it from the freezer, and let it warm to room temperature.
In an airtight container, peanut butter bars will keep for 5 to 7 days.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
In a freezer, if wrapped properly, they’re good for about 3 months.
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Press mixture evenly into prepared pan.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread evenly over cornflakes mixture.
Sprinkle with flaky sea salt.
Remove from refrigerator, and cut into squares.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox