Honey-Peanut Bar Cookies Recipe
Honey-Peanut Bar Cookies Recipe photo by Taste of Home

Honey-Peanut Bar Cookies Recipe

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Jim Gales from Glendale, Wisconsin borrows a favorite breakfast cereal as a main ingredient for his small batch of fun, tasty bars. These treats are not sticky, cut well and are ideal to pack.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/4 cup peanut butter
  • 1-1/2 cups Cheerios
  • 1/4 cup salted peanuts

Nutritional Facts

One bar equals 203 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 126 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein.


  1. In a small heavy saucepan, combine sugar and honey. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in peanut butter until blended. Add Cheerios and peanuts; stir to coat.
  2. Spread into an 8-in. x 4-in. loaf pan coated with cooking spray. Cover and chill for 1 hour before cutting. Yield: 6 bars.
Originally published as Honey-Peanut Bar Cookies in Cooking for 2 Winter 2005, p20

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Reviewed Jul. 6, 2013

"We love anything with peanut butter so when I had an over purchased Cheerios I looked for a recipe involving both. This was a hit! I doubled the recipe. We have now made these a number of times, sometimes adding the peanuts other times omitting them and upping the cereal measurement. Sometimes used creamy peanut butter, sometimes using crunchy. All variations were equally loved. In my house there was no need to store in fridge... they didn't last that long!"

Reviewed Sep. 22, 2011

"These are so good. I followed others advice and cut the sugar in half. Didn't miss it at all. Will definitely make these again. And I stored in the fridge so they stayed fresh longer."

Reviewed Mar. 14, 2011

"These were really good."

Reviewed Mar. 1, 2011

"These bars are amazing –they are not sticky when you eat them!! I cut the sugar in half and added a teaspoon of sunflower oil because I was using natural peanut butter that seemed a bit dry. I also made a version with almond butter and it turned out great. These are my new “rice crispie treats” and my kids all love them. I will probably let them have some for breakfast when we need something quick in the car."

Reviewed Jan. 4, 2011

"I double everything but the sugar, then use a 9 x 9 cake pan and they turn out perfect."

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