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No-Bake Honey Nut Cheerios Snack Bars

These fast, easy, bars cost just a fraction of storebought bars to make, they’re healthier, and they’ve got fun, bright colors. They’re a texture lover’s dream between the cereal, dried fruit, and chocolate covered sunflower seeds. Use what you have on hand and enjoy. Almsot any dried fruit, nut, or seed can be substituted. The bars are perfect for quickie breakfast or snacks on the go.

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 1 8-by-8-inch pan, 12 snack bars
Calories: 411 kcal
Course: Baked Goods

Ingredients

  • ¼ cup creamy unsalted butter half of one stick
  • ¼ cup honey light-colored corn syrup may be substituted and will keep the bars firmer at room temp than using honey
  • ¼ cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 3 cups Honey Nut Cheerios
  • 1 cup raisins optional (1 cup honey-roasted peanuts, 1 cup chopped almonds, or 1 cup trail mix may be substituted)
  • about 1/2 cup chocolate-covered sunflower seeds optional (I used Trader Joe’s)
  • pinch sea salt or Kosher salt for sprinkling optional

Instructions

    Cup of Yum
  1. Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt.
  3. Stop to stir. Mixture will be on the granular side, this is okay.
  4. Return bowl to microwave and heat for 1 more minute on high power. Stop to stir
  5. Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. On this third and final burst, mixture will become quite bubbly and foamy; use caution when removing from micro because this is boiling hot caramel and can cause burns.
  6. Stir in the vanilla using caution because mixture could bubble up.
  7. Stir in the cereal.
  8. Stir in the optional raisins (or nuts).
  9. Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top.
  10. Optionally, sprinkle evenly with sunflower seeds and salt (the salt cuts some of the sweetness and I recommend it).
  11. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until bars are completely set before lifting out with foil overhang, slicing, and serving.
  12. Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. I recommend storing them in the fridge rather than room temp because they soften and get loose.

Nutrition Information

Serving 1 Calories 411kcal (21%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 29g (45%) Saturated Fat 7g (35%) Polyunsaturated Fat 21g Cholesterol 12mg (4%) Sodium 801mg (33%) Fiber 4g (16%) Sugar 23g (46%)

Nutrition Facts

Serving: 18-by-8-inch pan, 12 snack bars

Amount Per Serving

Calories 411

% Daily Value*

Serving 1
Calories 411kcal 21%
Carbohydrates 33g 11%
Protein 10g 20%
Fat 29g 45%
Saturated Fat 7g 35%
Polyunsaturated Fat 21g 124%
Cholesterol 12mg 4%
Sodium 801mg 33%
Fiber 4g 16%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.