Every busy cook needs a back-pocket recipe, and these cookie bars are exactly that. Inspired by classic Midwestern church-basement bars and old-fashioned peanut butter cereal treats, they deliver all the nostalgic flavor—peanut butter, chocolate, and that familiar cereal crunch—without ever turning on the oven. Best of all, they come together in minutes and make enough for two trays: one to share, one to enjoy later, or one to tuck away in the freezer.

Rich yet simple, these bars pair beautifully with lighter sides. Fresh berries or sliced apples cut through the sweetness, while a spoonful of plain Greek yogurt turns them into a parfait-style treat. They’re excellent with coffee (especially a dark roast) or a cup of black tea, which balances the richness. For gatherings, set them out with salty snacks like roasted nuts or popcorn to highlight that irresistible sweet-salty contrast.

🍫 3-Ingredient No-Bake Cookie Bars

🧾 Ingredients

👩‍🍳 Directions

1. Prepare trays – Line two small foil trays (about 8×8-inch) with parchment paper or lightly grease the foil.
2. Melt mixture – In a microwave-safe bowl, combine chocolate chips and peanut butter. Heat in 20–30 second bursts, stirring each time, until smooth (about 1 ½–2 minutes total).
3. Smooth & glossy – Stir until completely melted and glossy, letting residual heat finish any unmelted bits.
4. Combine with cereal – Place cereal in a large bowl. Pour the warm peanut butter–chocolate mixture over it.
5. Fold gently – Use a spatula to fold until evenly coated, working from the bottom up to avoid crushing the cereal.
6. Press into trays – Divide mixture between trays, spreading evenly. Press down firmly to compact. For a smooth top, cover with parchment or foil and press with your hands or a measuring cup.
7. Chill to set – Refrigerate for 1–2 hours, or freeze for 30 minutes if short on time.
8. Cut & serve – Lift bars out using parchment or foil, then slice into squares or rectangles.
9. Store – Keep in an airtight container with parchment between layers. Refrigerate up to 1 week. For a chewier texture, let sit at room temperature for 10 minutes before serving.