Paula Deen Homemade Peanut Butter Snack Bars

Paula Deen homemade peanut butter snack bars are an easy no-fuss treat made with puffed wheat cereal, honey, creamy peanut butter and dried cranberries, ready in 50 minutes. This make-ahead kid-friendly snack bar recipe fits game day, potluck tables, cookouts and busy weeknight lunch boxes.

Press a sheet of parchment firmly over the top before baking, because that packing is what holds the bars together. Skip it and the cereal stays loose, so the bars crumble the moment you slice them.

Paula bakes the bars low at 300 degrees F, just until lightly golden, instead of chilling them like most no-bake versions. That gentle bake sets the honey and peanut butter syrup into a chewy, sliceable bar with pistachios and cranberries in every bite.

Paula Deen Homemade Peanut Butter Snack Bars

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

290

kcal

Puffed wheat, tart cranberries and chopped pistachios are bound with a warm honey and peanut butter syrup. A short, low bake then sets them into chewy bars that slice cleanly once cooled.

Ingredients

• Nonstick cooking oil spray
  

• 1/2 cup honey
  

• 1/2 cup creamy peanut butter
  

• 2 tablespoons light brown sugar
  

• 1 teaspoon pure vanilla extract
  

• 2 cups puffed wheat cereal
  

• 1/2 cup dried cranberries
  

• 1/2 cup chopped pistachios
  

• 1/2 cup nonfat dry milk powder
  

Directions

• Prep the baking dish: Preheat the oven to 300°F and move a rack to the center. Line an 8 by 8-inch baking dish with parchment, leaving a 3-inch overhang to use as handles, then spray the parchment with nonstick spray.
• Warm the syrup: Add 1/2 cup honey, 1/2 cup creamy peanut butter, 2 tablespoons light brown sugar and 1 teaspoon vanilla to a small saucepan. Bring it to a light simmer, stirring until the peanut butter is fully mixed into the honey.
• Toss the dry mix: Combine 2 cups puffed wheat cereal, 1/2 cup dried cranberries, 1/2 cup chopped pistachios and 1/2 cup nonfat dry milk powder in a large bowl. Toss it all together with your hands so everything is evenly spread.
• Mix and press: Pour the warm syrup over the cereal mixture and stir with a rubber spatula, working quickly because it gets sticky fast. Scrape it into the prepared dish, pat it down, then press a piece of parchment firmly over the top and remove it.
• Bake the bars: Bake on the middle rack for about 25 minutes. They're ready when the top is just lightly golden.
• Cool and slice: Let the bars cool completely in the pan so they set up. Then lift them out by the parchment handles and slice into 8 bars.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Reynolds unbleached parchment paper, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the pistachios for another nut?

Chopped peanuts, almonds or pecans all work in the same amount, since they're just there for crunch. Peanuts also double down on the peanut butter flavor, so that's the swap I'd reach for first.

How do I store these peanut butter snack bars?

Keep them in an airtight container at room temperature, with parchment between the layers so they don't stick together. They're best within a few days, and the fridge will make them firmer and harder to bite.

Can I make these ahead for a party or lunch boxes?

Yes, they're a good make-ahead snack because they need to cool completely anyway. Slice them the day before, wrap them individually, and they're ready to toss in a lunch box.

What can I use instead of puffed wheat cereal?

Puffed rice cereal is the easiest swap and gives a slightly lighter, crispier bar. Use the same 2 cups, and press the mixture just as firmly so it holds together.

Why are my bars crumbling when I cut them?

Usually the mixture wasn't pressed down hard enough, or the bars were cut before they cooled completely. Press the top parchment firmly before baking, then wait until the pan is fully cool before slicing.