Tasty Snickerdoodle Peanut Butter Chocolate Chex Mix Bars

Finding the perfect treat that satisfies everyone’s sweet tooth while being easy enough to whip up on a busy weekend can feel impossible. Between trying to please picky eaters and wanting something that actually tastes homemade, it’s tough to land on a recipe that checks all the boxes without requiring a trip to three different stores.

Fortunately, these snickerdoodle peanut butter chocolate chex mix bars solve all those problems: they combine familiar flavors everyone loves, come together in one pan with simple ingredients, and give you that perfect chewy-crunchy texture that keeps people coming back for more.

What Kind of Chex Cereal Should I Use?

This recipe calls for both Corn Chex and Rice Chex, which gives you a nice mix of textures and flavors in your bars. Corn Chex has a slightly heartier, more robust taste while Rice Chex is a bit lighter and crispier. If you can only find one type at the store, don’t worry – you can use 4 cups of either variety and your bars will still turn out great. Just make sure your cereal is fresh and hasn’t gone stale, as this will affect the final crunch of your bars.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Chex cereal: If you can’t find Chex, try using Crispix cereal or even Rice Krispies. The texture will be slightly different but still delicious.
• Bite size pretzels: Regular pretzel twists work fine – just break them into smaller pieces. You can also use pretzel sticks or even oyster crackers for a different crunch.
• Mixed nuts: Use whatever nuts you have on hand – peanuts, cashews, or almonds all work great. You can even skip the nuts entirely if you have allergies.
• Creamy peanut butter: Crunchy peanut butter adds extra texture, or try almond butter or sunflower seed butter for nut-free options. Just make sure it’s the same consistency.
• Honey: Corn syrup or maple syrup can replace honey in equal amounts. The flavor will be slightly different but the bars will still hold together well.
• Semi-sweet chocolate chips: Milk chocolate or dark chocolate chips work just as well. You can also use chopped chocolate bars if that’s what you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these bars is rushing the melting process for the peanut butter and honey mixture – if you overheat it, the mixture can seize up and become grainy, so use medium-low heat and stir constantly until just combined.

Another common error is not letting the chocolate layer cool completely before cutting, which leads to messy, uneven bars that fall apart – patience is key here, so give it at least 2 hours in the fridge to set properly.

To prevent your Chex mix from getting soggy, make sure to let the cinnamon-sugar coating cool and crisp up for about 10 minutes before adding the peanut butter layer, and always press the mixture firmly into your pan to help everything stick together.

For the smoothest chocolate topping, add that tablespoon of coconut oil when melting the chocolate chips – it helps create a glossy finish that won’t crack when you cut the bars.

What to Serve With Snickerdoodle Peanut Butter Chocolate Chex Mix Bars?

These sweet and crunchy bars are perfect on their own, but they’re amazing with a cold glass of milk for dipping or dunking. I love serving them alongside fresh fruit like sliced apples or strawberries to balance out all that rich chocolate and peanut butter goodness. They also make a great addition to any dessert spread – just cut them into smaller squares and arrange them on a platter with other treats like cookies or brownies. For parties or movie nights, pair them with some popcorn and other snack mix treats for the perfect sweet and salty combo.

Storage Instructions

Keep Fresh: These bars stay perfectly crispy when stored in an airtight container at room temperature for up to one week. I like to cut them into squares and layer them between sheets of parchment paper to prevent sticking. Keep them away from heat and humidity so the chocolate doesn’t get soft or melty.

Freeze: You can absolutely freeze these bars for longer storage! Wrap individual pieces in plastic wrap or store them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 3 months and taste just as good when thawed.

Serve: These bars are best enjoyed at room temperature straight from storage. If you’ve frozen them, just let them thaw for about 20-30 minutes before serving. The chocolate and peanut butter will soften to the perfect texture, and all those cinnamon-sugar flavors really shine through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 65-75 g
• Fat: 180-210 g
• Carbohydrates: 600-660 g

Ingredients

For the cereal mixture:

• 2 cups corn cereal squares
• 2 cups rice cereal squares
• 2 cups mini pretzels
• 1/2 cup assorted nuts
• 4 tbsp melted salted butter
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 cup white sugar

For the peanut butter binder:

• 1 cup smooth peanut butter
• 1 cup honey

For the chocolate layer:

• 3 to 4 cups semi-sweet chocolate chips
• 1 tbsp coconut oil (optional)

Step 1: Prepare the Baking Pan and Preheat Oven

Preheat your oven to 325° F.

Line a 9×13 inch baking pan with parchment paper for easy removal, or alternatively, line 24 cupcake molds with paper liners to make individual portions.

Step 2: Toast the Cereal, Pretzels, and Nuts

• 4 tbsp melted salted butter
• 1 tsp vanilla extract
• 2 cups corn cereal squares
• 2 cups rice cereal squares
• 2 cups mini pretzels
• 1/2 cup assorted nuts
• 1 tsp ground cinnamon
• 1/4 cup white sugar

On a rimmed baking sheet, combine the melted salted butter and vanilla extract.

Add the corn cereal squares, rice cereal squares, mini pretzels, and assorted nuts.

Sprinkle the ground cinnamon and white sugar evenly over the mixture, then toss everything well to coat thoroughly.

Spread the mixture into an even layer and bake for 15 minutes, tossing halfway through, until the mix is lightly toasted and fragrant.

This will give the base an amazing crunch.

Step 3: Mix Toasted Cereal with Peanut Butter and Honey

• 1 cup smooth peanut butter
• 1 cup honey
• toasted cereal, pretzel, and nut mixture from Step 2

While the cereal mix is toasting, melt the honey and smooth peanut butter together in a large pot over low heat, stirring often, until completely smooth (about 5 minutes).

Remove the pot from heat, then add the toasted Chex mix from Step 2.

Toss well to combine, ensuring that everything is evenly coated.

Spread this mixture into your prepared pan or spoon evenly into cupcake liners for individual treats.

I like to gently press the mixture down so it sticks together better when chilled.

Step 4: Make and Spread the Chocolate Topping

• 3 to 4 cups semi-sweet chocolate chips
• 1 tbsp coconut oil (optional)

Melt the semi-sweet chocolate chips together with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and melted.

Pour the chocolate mixture over the cereal bars, spreading it in an even layer to cover all of the surface.

I always recommend using coconut oil here if you like a glossier, softer chocolate top—totally optional!

Step 5: Chill and Cut the Bars

Chill the assembled cereal bars in the refrigerator for about 1 hour, or until the chocolate topping has set firmly.

Let the bars sit at room temperature for 15-20 minutes before cutting to make slicing easier.

Cut into bars or squares and keep refrigerated until ready to serve.

For an extra treat, you can finish them with a sprinkle of sea salt before the chocolate sets.

Tasty Snickerdoodle Peanut Butter Chocolate Chex Mix Bars

Delicious Tasty Snickerdoodle Peanut Butter Chocolate Chex Mix Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 4400 kcal

Ingredients

  

For the cereal mixture:

• 2 cups corn cereal squares
• 2 cups rice cereal squares
• 2 cups mini pretzels
• 1/2 cup assorted nuts
• 4 tbsp melted salted butter
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 cup white sugar

For the peanut butter binder:

• 1 cup smooth peanut butter
• 1 cup honey

For the chocolate layer:

• 3 to 4 cups semi-sweet chocolate chips
• 1 tbsp coconut oil (optional)

Instructions

 

• Preheat your oven to 325° F. Line a 9x13 inch baking pan with parchment paper for easy removal, or alternatively, line 24 cupcake molds with paper liners to make individual portions.
• On a rimmed baking sheet, combine the melted salted butter and vanilla extract. Add the corn cereal squares, rice cereal squares, mini pretzels, and assorted nuts. Sprinkle the ground cinnamon and white sugar evenly over the mixture, then toss everything well to coat thoroughly. Spread the mixture into an even layer and bake for 15 minutes, tossing halfway through, until the mix is lightly toasted and fragrant. This will give the base an amazing crunch.
• While the cereal mix is toasting, melt the honey and smooth peanut butter together in a large pot over low heat, stirring often, until completely smooth (about 5 minutes). Remove the pot from heat, then add the toasted Chex mix from Step 2. Toss well to combine, ensuring that everything is evenly coated. Spread this mixture into your prepared pan or spoon evenly into cupcake liners for individual treats. I like to gently press the mixture down so it sticks together better when chilled.
• Melt the semi-sweet chocolate chips together with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and melted. Pour the chocolate mixture over the cereal bars, spreading it in an even layer to cover all of the surface. I always recommend using coconut oil here if you like a glossier, softer chocolate top—totally optional!
• Chill the assembled cereal bars in the refrigerator for about 1 hour, or until the chocolate topping has set firmly. Let the bars sit at room temperature for 15-20 minutes before cutting to make slicing easier. Cut into bars or squares and keep refrigerated until ready to serve. For an extra treat, you can finish them with a sprinkle of sea salt before the chocolate sets.