Embarrassingly simple (cereal, peanut butter, peanuts and chocolate), salty and sweet, these are tailor-made for bake sales, potlucks, lunchboxes, breakfast (hey, they contain cereal)...

Makes 24 bars


  • 6 cups crunchy, plain cereal (Rice Chex or something similar works best)
  • 1 1/4 cups salted peanuts, coarsely chopped
  • 1 cup firmly packed dark brown sugar
  • 1 cup light corn syrup
  • 1 cup smooth peanut butter
  • 1 Tbsp. pure vanilla extract
  • 1 1/2 tsp. salt
  • 6 ounces good-quality milk chocolate, chopped


Though it might be tempting to cover the entire surface of the bar in chocolate as opposed to making just a few chocolate stripes or zigzags, we encourage you to refrain. Too much chocolate obscures some of the peanut flavor and crunch, thereby diluting the whole Good Morning Sunshine Bar experience.

Butter the bottom and sides of a 9"-by-13" baking pan. Line the pan with parchment paper so that the paper overhangs the pan on two sides. Butter the parchment.

Place the cereal and peanuts in a large bowl and use your hands to toss together until mixed well.

In a medium saucepan over medium heat, stir together the sugar and corn syrup. Bring the mixture to a boil for one full minute. Remove from the heat and stir in the peanut butter, vanilla and salt. Stir until the mixture is combined.

Pour the sugar mixture over the cereal mixture and use a spoon or well-greased hands (be careful, as the liquid may still be very hot) to toss until the cereal is completely coated with the sugar mixture. Turn the mixture out into the prepared pan. Grease your hands and press the mixture into the bottom of the pan, being careful not to crush the cereal.

Allow the mixture to cool to room temperature (if you wish to speed this process, you may place the entire pan in the refrigerator for 15 to 20 minutes).

Melt the chocolate in a microwave or double boiler. Use a spoon or piping bag to decorate the tops of the bars in a stripe or zigzag pattern. Allow the chocolate to set.

Lift the bars out of the pan using the parchment paper overhang, cut them into approximately 3"-by-1 1/2" rectangles (i.e., candy bars).

The bars can be stored at room temperature, in an airtight container, for up to 3 days. If the weather is hot and humid, you might want to keep them in the refrigerator instead.

From Baked Elements: Our 10 Favorite Ingredients (Stewart, Tabori & Chang) by Matt Lewis and Renato Poliafito.

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