No-Bake Cereal Treats
Published 2026-10-27
Cereal bars are one of the easiest desserts you can make without turning on the oven. A little butter, a bag of marshmallows and a box of cereal turn into a pan of bars in about fifteen minutes, and kids can help with most of the steps. This guide shares the classic method, explains which cereals work best, and offers tips for bars that stay soft instead of rock hard.
The classic crispy rice method
The well-known recipe printed on crispy rice cereal boxes uses about 3 tablespoons of butter, one 10-ounce bag of marshmallows (about 4 cups of minis) and 6 cups of cereal. Melt the butter over low heat, stir in the marshmallows until smooth, then fold in the cereal and press it into a greased 13 x 9 inch pan with a buttered spatula. Let it cool before cutting into squares.
Swapping in other cereals
The same idea works with many cereals. Cheerios make a chewier, oat-flavored bar; stir in some peanut butter with the melted marshmallows for extra flavor. Golden Grahams make a s'mores-style bar when you fold in chocolate chips and a handful of extra mini marshmallows at the end. Chocolate cereals make a brownie-like treat. Larger pieces need a little more marshmallow to hold together, so add an extra handful if the mix looks dry.
Tips for soft, chewy bars
Keep the heat low; overheated marshmallows turn stiff and make hard bars. Use fresh marshmallows, since old ones melt poorly. Press the mixture gently into the pan rather than packing it down hard. A pinch of salt and a splash of vanilla make the flavor taste homemade. Cut the bars with a buttered knife once they have set, usually within an hour.
Storing and serving
Store the bars in an airtight container at room temperature and eat them within a couple of days for the best texture. Separate layers with wax paper so they do not stick. For parties and bake sales, wrap each bar individually or cut them into small squares on sticks. If anyone has allergies, check the labels of the cereal and mix-ins before you start.
