Sweet and Nutty Corn Flake Bars

Every spring, I inevitably give in to the pull of spring cleaning. And the effects of that usually spill over into my baking. Cleaning out the pantry unearths all sorts of ingredient odds and ends that end up assembled into at least one or two sweet treats. You might as well be rewarded for cleaning, right?

So, armed with a handful of this and that, these Sweet and Nutty Corn Flake Bars were born. And promptly devoured.

These no-bake Sweet and Nutty Corn Flake Bars are packed with all kinds of good things. Kids of all ages will love these! - Bake or Break

These bars have a lot of good things going for them. They’re all about my three favorite things: quick, easy, and delicious. And the sweet crunch of the corn flakes is so delightful! But perhaps their best quality is how adaptable they are. You can make these with whatever add-ins you like. Nuts and flavored chips work well, but I also love the idea of adding things like coconut, dried fruits, crumbled cookies, and toffee bits.

My pantry purging resulted in these being made with pecans, cashews, chocolate chips, butterscotch chips, and peanut butter chips. But just think of all the things you could add! Have fun trying different flavor combinations. And be sure

Sweet and Nutty Corn Flake Bars

Yield: 16 2-inch bars

Prep Time:15 minutes


  • 10 ounces marshmallows
  • 1/4 cup unsalted butter
  • pinch of salt*
  • 4 cups corn flakes
  • 2 to 2 & 1/2 cups of add-ins**


  1. Grease an 8-inch square baking pan. Line with waxed paper so that the paper hangs over on two opposite sides. Grease the paper.
  2. Place the marshmallows, butter, and salt in a large saucepan. Cook over medium-low heat, stirring frequently, until the marshmallows have melted and the mixture is smooth.
  3. Remove the pan from the heat. Quickly add the corn flakes and the add-ins, and stir just until combined.***
  4. Transfer the mixture to the prepared pan. Use an offset spatula to spread evenly in the pan. You may need to spray the spatula lightly with cooking spray to minimize sticking.
  5. Cool the bars completely in the pan until they are firm (about 2 hours). Use the overhanging waxed paper to lift the bars out of the pan and onto a cutting board. Remove the paper and cut into bars.


*If you’re using salted nuts, you may want to omit the added salt.

**Use your favorite combination of add-ins. I used 1/2 cup each of cashews, pecans, semisweet chocolate chips, butterscotch chips, and peanut butter chips.

***If you’re using chocolate chips or other flavored chips, they will melt slightly to create a swirled effect. I recommend stirring only as much as is required to mix everything together so you still have some unmelted chips in the bars.


Recipe adapted from Martha Stewart.

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