Crunchy Maple Peanut Butter Bars

These easy no-bake bars are the perfect balance of maple and peanut butter, with a hint of sweetness and a satisfying crunch. Ready in no time, they’re the ideal grab-and-go sweet snack. They also freeze well, so you can always have some on-hand.

  • Prep time:10 minutes
  • Refrigeration time: 45 minutes
  • Makes: 20 bars



⅓ cup (75 mL) each pure maple syrup and brown sugar
1 cup (250 mL) peanut butter
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt
2 cups (500 mL) corn flakes or similar cereal
1 cup (250 mL) crispy rice cereal


⅓ cup (75 mL) butter, at room temperature
2 tbsp (30 mL) each pure maple syrup and brown sugar
1½ cups (375 mL) icing sugar
1 to 2 tsp (5 to 10 mL) milk


Place maple syrup and brown sugar in a medium pan. Heat over medium, stirring until brown sugar is melted. Remove from heat; stir in peanut butter, vanilla and salt until well blended. Then, stir in cereals until well mixed.

Turn into a greased 8x8-inch (2-L) square baking pan. Using damp fingers, firmly pat mixture into pan until level. Refrigerate until firm, about 30 minutes.

To prepare icing, melt butter with maple syrup and brown sugar in a small pan over medium heat. Bring to a boil and stir frequently for 1 minute. Remove from heat and pour into a bowl large enough to beat in icing sugar. Let stand for 3 to 5 minutes to cool slightly. Gradually beat in icing sugar, adding a little milk if icing is too thick to spread. Spread a very thin layer of icing over cooled base (it will just barely cover). Sprinkle with peanuts, if using. Refrigerate for about 15 minutes to firm up the icing, then cut into bars. Store in an airtight container, and either refrigerate or freeze.


Per serving: 200 calories, 8 g fat (3 g saturated fat, 0.1 g trans fat), 10 mg cholesterol, 85 mg sodium,  25 g carbohydrate, 1 g fibre, 20 g sugars, 4 g protein