These no-bake miso chocolate peanut butter cornflake bars are quick and easy to whip up and ridiculously delicious. See notes above for modifications to make this recipe gluten-free and/or vegan.
- Prep the dish. Line a 9 x 9-inch baking dish with parchment paper.
- Make the cornflake filling. Heat the coconut oil in a large saucepan over medium-low heat until melted. Add peanut butter, honey, miso paste, vanilla extract, and stir steadily for 2 minutes or until lightly warmed. Remove from heat and stir in the cornflakes until they are evenly coated with the peanut butter sauce. Transfer the cornflake mixture to the prepared pan and use a silicone spatula (or the flat bottom of a glass or a measuring cup) to press the mixture down firmly and evenly until it is very compact.
- Make the chocolate topping. Heat the chocolate chips in a double boiler (or in the microwave in 10-second intervals) until completely melted, being careful not to overcook and burn the chocolate. Immediately spread the melted chocolate in an even layer over the cornflake mixture, using a spoon to create pretty swirls if you’d like.
- Chill. Refrigerate the bars for 2 to 3 hours or until firm.
- Serve. When you’re ready to serve the bars, carefully lift up the parchment and transfer the entire batch to a cutting board. Use a chef’s knife to carefully cut the bars into squares. Serve immediately and enjoy!
Natural peanut butter: I used natural peanut butter (made with 100% peanuts) for this recipe. If you only have traditional peanut butter on hand, you may need to add in a bit of extra coconut oil so that the PB mixture is not too thick.
Total time: The time amount included for the recipe above does not include chill time, which will vary from fridge to fridge. (Or if you’d like to speed things up, you can pop the bars in the freezer.)
Source: This recipe was inspired by my talented plant-based chef friend, Kissley. If you happen to live in Barcelona and are looking for a personal chef or help with batch cooking, she’s your girl!