Description
These no-bake miso chocolate peanut butter cornflake bars combine the salty umami of white miso with creamy peanut butter and sweet chocolate, creating a deliciously addictive snack that’s easy to prepare. Perfect for a quick treat or dessert, they offer a crunchy texture with rich flavors without requiring any baking.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 1 cup natural creamy peanut butter
- 1/4 cup honey
- 2 tablespoons white (shiro) miso paste
- 1 teaspoon vanilla extract
- 5 cups (5 ounces) cornflakes
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- flaky sea salt, for sprinkling
Instructions
- Prep the dish: Line a 9 x 9-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Make the cornflake filling: In a large saucepan over medium-low heat, melt the coconut oil. Add peanut butter, honey, white miso paste, and vanilla extract. Stir steadily for about 2 minutes until everything is combined and lightly warmed. Remove from heat and fold in the cornflakes until they are fully coated with the peanut butter mixture. Transfer this mixture to the prepared dish and press down firmly with a silicone spatula or flat-bottomed object to compact it evenly.
- Make the chocolate topping: Melt the semisweet chocolate chips using a double boiler or microwave in 10-second intervals, stirring in between to avoid burning. Once melted, immediately spread the chocolate evenly over the pressed cornflake base. Use a spoon to create swirls if desired.
- Chill: Refrigerate the bars for 2 to 3 hours or until the chocolate topping is firm and set.
- Serve: Lift the parchment paper to remove the entire block onto a cutting board. Use a sharp knife to cut into 16 individual bars. Sprinkle flaky sea salt over the top before serving to enhance flavor. Enjoy immediately!
Notes
- To make this recipe gluten-free, ensure you use gluten-free cornflakes.
- For a vegan version, substitute honey with maple syrup or agave nectar and use dairy-free chocolate chips.
- Pressing the cornflake mixture very firmly helps the bars hold together better.
- Store bars in an airtight container in the refrigerator for up to one week.
- Flaky sea salt is optional but recommended to balance the sweetness and highlight the miso flavor.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Snack
- Method: No-Cook
- Cuisine: Fusion
