Name: Cookie Dough Chocolate Peanut Butter Bars.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cupsorganic corn flakes; 1 cupbrown rice krispies; 2/3 cup (plus 1/4 cupcreamy peanut butter); 1/3 cuphoney; 1/3 cupmaple syrup; 12 ouncessemi-sweet or dark chocolate chips; sea salt (optional); 2 cupsoat flour; 1/2 cupcashew butter; 1/4 cuphoney; 3 tablespoonssalted butter (at room temperature); 1 tablespoonvanilla extract; 1/3 cupmini chocolate chips

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These Cookie Dough Chocolate Peanut Butter Bars are one of those desserts I turn to when I want something that feels indulgent but comes together without drama. They layer crunchy cereal, a soft cookie-dough middle, and a glossy chocolate top — and yes, the peanut butter ties everything together. The texture contrast is immediate: crisp base, chewy cookie dough, and a smooth chocolate finish that snaps gently when you cut into it.

I keep this recipe in heavy rotation because it travels well, sits pretty on a dessert table, and actually improves with a little chill time. It doesn’t ask for obscure ingredients; everything is pantry-friendly. The method is straightforward, which makes these bars approachable whether you’re baking on a weeknight or prepping for a party.

Below you’ll find a clear ingredients list, step-by-step directions that mirror my exact process, sensible tips, and answers to common questions. I’ll also cover swaps for dietary needs and the small mistakes that can cost you texture. Let’s get into it.

What Goes Into Cookie Dough Chocolate Peanut Butter Bars

Ingredients

2 cups organic corn flakes — provides the crunchy, sturdy base; use a plain variety for best texture.
1 cup brown rice krispies — adds extra crunch and lightness to the cereal layer.
2/3 cup, plus 1/4 cup creamy peanut butter — 2/3 cup is for the cereal layer; the extra 1/4 cup is for the chocolate topping to enrich flavor and sheen.
1/3 cup honey — used with peanut butter to bind the cereal layer and add chewiness.
1/3 cup maple syrup — cooked down to a glossy drizzle that helps set the cereal layer firmly.
12 ounces semi-sweet or dark chocolate chips — the main chocolate for the topping; choose a quality chip for good melt and flavor.
sea salt (optional) — a light sprinkle enhances contrast and balances sweetness.
2 cups oat flour — the base of the cookie-dough layer; it keeps the dough tender and slightly nutty.
1/2 cup cashew butter — builds richness and a gentle creaminess in the cookie-dough layer.
1/4 cup honey — sweetener inside the cookie dough; it also helps the layer bind and stay soft.
3 tablespoons salted butter, at room temperature — adds richness and structure to the cookie-dough layer.
1 tablespoon vanilla extract — lifts the flavors and complements chocolate and nut butters.
1/3 cup mini chocolate chips — folded into the cookie dough for tiny pockets of melty chocolate.

The Method for Cookie Dough Chocolate Peanut Butter Bars

Line a 9×9-inch baking dish with parchment paper; set aside.
Make the cereal peanut layer: in a large bowl microwave 2/3 cup creamy peanut butter and 1/3 cup honey for 30–60 seconds, until warmed and pourable. Add 2 cups organic corn flakes and 1 cup brown rice krispies; toss until the cereals are fully coated. Transfer the mixture to the prepared pan and press firmly and evenly into the bottom.
Make the maple drizzle: place 1/3 cup maple syrup in a small saucepan over medium heat. Bring to a boil, then simmer 4–5 minutes, stirring occasionally, until the syrup thickens and becomes glossy. Remove from heat and evenly drizzle the hot maple syrup over the packed cereal layer. Refrigerate until the layer is firm, about 15–20 minutes.
Make the cookie-dough layer: in a bowl or food processor combine 2 cups oat flour, 1/2 cup cashew butter, 1/4 cup honey, 3 tablespoons salted butter (room temperature), and 1 tablespoon vanilla extract. Mix or pulse until a soft, cohesive dough forms. Stir in 1/3 cup mini chocolate chips.
Remove the pan from the fridge and press the cookie dough evenly over the chilled cereal layer, smoothing the top with a spatula or your hands.
Make the chocolate topping: in a microwave-safe bowl combine 12 ounces semi-sweet or dark chocolate chips and 1/4 cup creamy peanut butter. Microwave in 20–30 second intervals, stirring between intervals, until completely melted and smooth.
Pour and spread the melted chocolate evenly over the cookie-dough layer. Sprinkle sea salt on top if using.
Chill the bars in the refrigerator until the chocolate is set, about 30 minutes. Use the parchment overhang to lift the slab from the pan, then cut into bars. Store the bars in the fridge.

Why This Cookie Dough Chocolate Peanut Butter Bars Stands Out

What makes these bars special is the balance of texture and the way simple ingredients behave together. The cereal layer provides structure while staying mailable thanks to the peanut butter-honey binder and a glossy maple drizzle that sets firm. The cookie-dough layer is intentionally tender and not baked, so it stays soft and reminiscent of raw cookie dough without eggs. Finally, the chocolate top gives a clean finish and a rich flavor counterpoint.

There’s also an economy to the recipe: nothing is overly precious. Oat flour, cashew butter, and common pantry syrups create complexity without fuss. And because everything chills to set, the process is forgiving. Pressing layers firmly, chilling at the right times, and a careful melt of chocolate are the small steps that lead to a bar that slices cleanly and travels well.

Dairy-Free/Gluten-Free Swaps

Gluten-free: The recipe is mostly gluten-free as written if you use certified gluten-free oat flour and check that your corn flakes and brown rice krispies are labeled gluten-free. Many mainstream flakes can contain malt or be cross-contaminated, so read labels.

Dairy-free: Replace the 3 tablespoons salted butter in the cookie dough with an equal amount of coconut oil (solid but soft) or a plant-based butter stick for similar texture. The chocolate chips and other butters (peanut and cashew) are already dairy-free if you choose appropriate chocolate. Use dairy-free chocolate chips to keep the topping vegan.

Recommended Tools

9×9-inch baking dish — the specified size yields bars of manageable thickness.
Parchment paper — essential for lifting the slab out cleanly and slicing.
Large mixing bowl — for tossing the cereal with the warmed peanut butter and honey.
Small saucepan — for reducing the maple syrup to a glossy drizzle.
Food processor or sturdy bowl + spoon — the food processor makes the cookie dough silky; a bowl and spoon work too if you prefer.
Microwave-safe bowl — for melting chocolate gently and evenly.
Offset spatula or bench scraper — for smoothing layers and getting clean edges when cutting.

Learn from These Mistakes

Under-pressing the cereal layer: If you don’t press the cereal layer firmly and evenly before drizzling the maple syrup, the base can be fragile and fall apart when you cut. Use the bottom of a measuring cup to compress the cereal tightly into the pan.

Skipping the chill: Don’t skip the refrigeration steps. The cereal layer needs those 15–20 minutes to firm after the maple drizzle; the whole slab needs the final 30 minutes for the chocolate to set. Cutting too early leads to messy slices.

Overheating the chocolate: When melting chocolate and peanut butter, use short bursts and stir between intervals. Overheating can make chocolate grainy and ruin the shine. If it begins to seize, add a tiny splash of neutral oil or a bit more peanut butter to smooth it.

In-Season Flavor Ideas

Winter: Swap the 1/3 cup maple syrup drizzle for a cinnamon-maple reduction—add a pinch of ground cinnamon while simmering the syrup. Finish with a dusting of finely chopped toasted pecans on the chocolate for warmth.

Spring: Fold a tablespoon of lemon zest into the cookie-dough layer for a bright lift against the chocolate and peanut butter. Use white chocolate chips in the dough for a floral contrast.

Summer: Add thinly sliced fresh strawberries on top of the chocolate for a garnish before the final chill, or press dried raspberries into the chocolate for a tart contrast. They dry out slightly and keep texture.

Fall: Stir 1/4 cup finely chopped toasted pumpkin seeds into the cereal layer, or add 1/2 teaspoon ground ginger to the cookie dough for spice that pairs well with maple.

Recipe Notes & Chef’s Commentary

I prefer creamy peanut butter for both the cereal layer and the chocolate topping because it melts uniformly and binds reliably. If you use natural peanut butter that separates, stir it well before measuring so the oil is integrated. The recipe calls for two different nut butters — peanut and cashew — because the cashew butter in the cookie dough provides a milder, creamier backdrop to the stronger peanut flavor.

Oat flour is forgiving and gives the cookie dough a tender crumb without needing eggs. If you don’t have oat flour, you can pulse rolled oats in a food processor until fine, but measure after processing to ensure you still have about 2 cups.

I like using mini chocolate chips in the cookie dough because they distribute evenly and stay small pockets of chocolate. If you use regular-size chips, you’ll get larger melty puddles that can make the dough softer in spots.

Make-Ahead & Storage

Make-ahead: You can assemble everything up to the point of pouring the chocolate, then chill the cereal and cookie-dough layers covered for up to 24 hours before finishing with the melted chocolate. Bring the slab back to the fridge after the chocolate step to set.

Storage: Store the bars in the refrigerator in an airtight container. They keep well for up to one week. If you prefer the chocolate to be firmer, keep them chilled; if you like a softer bite, let a bar sit at room temperature for 10–15 minutes before serving. These bars do not freeze well once the chocolate has set; the texture of the cereal layer can become crumbly after thawing.

Bring It to the Table

Serve these bars cold or slightly chilled. They’re great alongside coffee, milk, or a simple pot of tea. For gatherings, cut them into small squares and arrange them on a platter with a light sprinkle of flaky sea salt just before serving to highlight the chocolate. They also travel well to potlucks when kept in a shallow cooler or insulated bag.

For a casual family dessert, set the bars out with small napkins and a note: “Best kept chilled—easy to warm for 10 minutes before serving if you like a softer chocolate.” People love the layers and the familiar combination of chocolate and peanut butter with a cookie-dough twist. Enjoy — these are simple, dependable, and always disappear fast.

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Cookie Dough Chocolate Peanut Butter Bars.

Who doesn’t love a treat that combines the rich flavors…

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Servings: 16 servings

Ingredients

2 cupsorganic corn flakes
1 cupbrown rice krispies
2/3 cup plus 1/4 cupcreamy peanut butter
1/3 cuphoney
1/3 cupmaple syrup
12 ouncessemi-sweet or dark chocolate chips
sea salt optional
2 cupsoat flour
1/2 cupcashew butter
1/4 cuphoney
3 tablespoonssalted butter at room temperature
1 tablespoonvanilla extract
1/3 cupmini chocolate chips

Instructions

Line a 9×9-inch baking dish with parchment paper; set aside.
Make the cereal peanut layer: in a large bowl microwave 2/3 cup creamy peanut butter and 1/3 cup honey for 30–60 seconds, until warmed and pourable. Add 2 cups organic corn flakes and 1 cup brown rice krispies; toss until the cereals are fully coated. Transfer the mixture to the prepared pan and press firmly and evenly into the bottom.
Make the maple drizzle: place 1/3 cup maple syrup in a small saucepan over medium heat. Bring to a boil, then simmer 4–5 minutes, stirring occasionally, until the syrup thickens and becomes glossy. Remove from heat and evenly drizzle the hot maple syrup over the packed cereal layer. Refrigerate until the layer is firm, about 15–20 minutes.
Make the cookie-dough layer: in a bowl or food processor combine 2 cups oat flour, 1/2 cup cashew butter, 1/4 cup honey, 3 tablespoons salted butter (room temperature), and 1 tablespoon vanilla extract. Mix or pulse until a soft, cohesive dough forms. Stir in 1/3 cup mini chocolate chips.
Remove the pan from the fridge and press the cookie dough evenly over the chilled cereal layer, smoothing the top with a spatula or your hands.
Make the chocolate topping: in a microwave-safe bowl combine 12 ounces semi-sweet or dark chocolate chips and 1/4 cup creamy peanut butter. Microwave in 20–30 second intervals, stirring between intervals, until completely melted and smooth.
Pour and spread the melted chocolate evenly over the cookie-dough layer. Sprinkle sea salt on top if using.
Chill the bars in the refrigerator until the chocolate is set, about 30 minutes. Use the parchment overhang to lift the slab from the pan, then cut into bars. Store the bars in the fridge.