Nougat-Style Cereal Bars — Chewy, Giftable & Totally Foolproof
These nougat-style cereal bars are the perfect cross between a marshmallow treat and a nutty nougat — chewy, slightly sticky, and endlessly customizable. The best part? You don’t need a candy thermometer, special skills, or hours in the kitchen. In under 30 minutes of hands-on time you’ll have a pan of bars that store well, travel beautifully, and make the sweetest homemade gifts.
Why these bars are magic
- No candy thermometer needed — a gentle low-heat melt-and-fold method keeps things foolproof.
- Customizable add-ins — nuts, dried fruit, seeds or chocolate chips can be folded in to suit your taste.
- Great storage life — they keep for weeks in an airtight container, which makes them ideal for gifting and make-ahead treats.
Ingredients — what you need and why each item matters
| Ingredient | Quantity (8×8 pan) | Role in the bars |
|---|---|---|
| Unsalted butter | 3 tablespoons | Fat and flavor — helps dissolve marshmallows evenly and adds richness without making the bars greasy. |
| Creamy peanut butter | 1/2 cup | Taste and chew — creates a nougat-like nuttiness and helps bind the mixture. Swap for almond or sunflower butter for allergies. |
| Mini marshmallows | 3 to 3.5 cups | The glue: melts into a glossy, chewy binder. Use 3.5 cups for extra chew and a slightly denser bar. |
| Crisp rice cereal | 4 cups | Provides light crunch and structure so bars hold their shape without being heavy. |
| Chopped nuts (optional) | 1/2–3/4 cup | Textural contrast and flavor (pecans, peanuts, or almonds are great). Toast first for deeper flavor. |
| Fine salt (optional) | 1/2 teaspoon | Balances sweetness and lifts flavors — especially important when using natural nut butter. |
| Melted chocolate (optional) | 4 ounces | A finishing touch: a drizzle or dip for extra elegance and sweetness control. |
Pan: an 8×8-inch square pan yields 16 bite-size bars. Line it with parchment leaving an overhang to lift the slab out for neat slicing.
Step-by-step instructions
- Prep the pan: Line an 8×8-inch pan with parchment paper, leaving a 1–2″ overhang on two opposing sides for easy removal. Lightly grease the parchment or pan.
- Melt butter & peanut butter: In a medium saucepan, add 3 tablespoons butter and 1/2 cup peanut butter. Warm over the lowest heat setting, stirring constantly, just until the butter and peanut butter begin to meld (about 1–2 minutes). Keep the temperature low — you want smooth, not sizzling.
- Add marshmallows: Add 3 to 3.5 cups mini marshmallows to the pan. Stir gently and continuously until the marshmallows are just melted and glossy. Remove from heat immediately. Tip: Slight remaining lumps will melt as you fold; avoid overheating which can make the mixture grainy.
- Season (optional): If using, stir in 1/2 teaspoon fine salt to balance the sweetness.
- Fold in dry ingredients: Off heat, add 4 cups crisp rice cereal and 1/2–3/4 cup chopped nuts if using. Fold quickly but gently until evenly coated. Work efficiently — the mixture sets as it cools.
- Press into pan: Transfer the mixture to the prepared pan. Use lightly greased hands or a parchment-lined spatula to press the mixture evenly and firmly into the pan. A no-stick trick: spray your spatula or hands with neutral oil to avoid sticking. Press with consistent pressure to avoid airy gaps which can make bars crumble later.
- Chill to set: Refrigerate or chill at room temperature for at least 1 hour, until firm to the touch.
- Slice: Lift the slab using the parchment overhang. Place on a cutting board and slice into 16 bars with a sharp knife. For cleaner cuts, chill 10–15 minutes before slicing and wipe the knife clean between cuts.
- Optional chocolate finish: Melt 4 ounces chocolate (microwave in 20-second bursts, stirring between) and drizzle over the bars or dip half the bars for a prettier presentation. Allow chocolate to set at room temperature or in the fridge for 10–15 minutes.
Pro tips — make them perfect every time
- Extra chewy? Use 3.5 cups marshmallows instead of 3 cups — bars will be denser and more nougat-like.
- No-stick pressing: Spray your spatula or hands with oil to press the mixture cleanly into the pan.
- Toast the nuts: Lightly toast nuts in a dry skillet for 3–4 minutes to deepen flavor before folding them in.
- Allergy-friendly swap: Replace peanut butter with sunflower seed butter and use allergy-friendly cereal to make them nut-free.
- Don’t overheat marshmallows: Overheating can cause marshmallows to seize and become grainy — remove from heat as soon as they’re glossy and smooth.
- Clean cuts: Chill the block briefly and use a hot, wiped knife for the neatest squares.
Serving & gifting suggestions
- Serve on a dessert platter dusted lightly with cocoa or powdered sugar for parties.
- Wrap individually in parchment and tie with twine — a classic, homemade gift for holidays or bake sales.
- Pack in an airtight tin layered with parchment for shipping or gifting; they keep for up to 2 weeks at room temperature, and up to 4 weeks refrigerated.
- Pair with a cup of black coffee or milk — the contrast of bitter/sweet is irresistible.
Why home bakers return to this recipe
These bars are beloved because they’re dependable and flexible. You can make them in minutes, modify the mix-ins to match pantry contents, and rely on a stable, no-thermometer technique that eliminates guesswork. Whether you’re feeding kids, making teacher gifts, or preppping snacks for a road trip, these bars check all the boxes: easy, chewy, customizable, and long-lasting.
