Today’s no-bake dessert is crunchy, peanut-buttery perfection…Grandma Jeri’s Cheerios Bars! This recipe is my sweet sweet Grandma Jeri’s, who passed away last month. She brought these bars to many church potlucks, barbecues, and family gatherings. These hit the spot every time and they’re tied to so many great memories!
Tips and Variations For This Recipe
- The most difficult part about these bars is cooking the sugar and corn syrup for the perfect amount of time. You want to bring the mixture to a boil and then boil for about 1 minute, and not longer. Boil not long enough and the bars will be mushy, too long and they’ll crumble apart.
- You could totally make these with Honey Nut Cheerios or even Rice Krispies or corn flakes! Get creative!
What You Will Need
- 1 C. granulated sugar
- 1 C. light corn syrup
- 2 C. or 1-16oz. jar creamy peanut butter
- 5 C. Cheerios cereal
- 1½ C. spanish peanuts
How To Make Grandma Jeri’s Cheerios Bars
- Grease a cookie sheet and set aside. In a medium saucepan over medium-low heat, add 1 C. sugar and 1 C. light corn syrup. Bring this mixture to a boil and let it boil for exactly one minute (see tip above), stirring constantly.
- Meanwhile, add 5 cups of cheerios and 1½ cups of Spanish peanuts to a large mixing bowl and lightly stir to combine.
- After boiling the sugar for 1 minute, remove from the heat and stir in 2 C. or 1 16oz. jar of creamy peanut butter until it is fully melted. Pour the mixture over the prepared cereal and peanuts and stir it gently until all of the cereal is evenly coated.
- Pour out the mixture onto the prepared cookie sheet and press the bars evenly into the pan with a rubber spatula. Cut into bars immediately and then let them sit for about an hour to cool and harden slightly. Store Grandma Jeri’s Cheerios Bars in an airtight container for up to 5 days!
This is another one of Grandma Jeri’s delicious recipes that I have here on the blog!
If you need another delicious no-bake treat try out my recipe for Scotcheroos!
