Ooey gooey peanut buttery goodness! These Peanut Butter Buckaroos make for a perfect salty sweet treat that will make both kids and adults excited for dessert! And because it uses crunchy peanut butter – you get an added bonus of extra protein for the day! You can whip up a batch of these in less than 20 minutes without even turning on the oven!
This is a really great treat to make on a hot day – as you dont have to turn on the oven for baking. It’s just a few minutes on the stove top and then letting it set up. These are also perfect for lunch prepping. Once set, you can use the parchment to lift the whole bar out of the dish and place it on a cutting board. Cut them into 2 inch squares and then individually wrap up. You can use zipper baggies or plastic wrap.
Substitutes and Variations:
If you love the combo of chocolate and peanut butter (like I do!), you can swap out the mini peanut butter chips for mini chocolate chips. Also, if you do not like the crunchy peanut butter, you can just use smooth. My family prefers the extra crunch of the small bits of peanut. I have seen these made with Frosted Flakes instead of Corn Flakes, but I find that to be just tooooo sweet.
Tools that may make this recipe easier:
A really good spatula is needed for this one. You want one that is flexible but firm. You also need parchment paper. It not only makes clean up of the 13×9 glass pan easier, but it makes it simple to press the mixture into the pan to make it even.
Now Let’s Get Cookin’!
Peanut Butter Buckaroos
Equipment
Ingredients
- 12 cups Corn Flakes
- 2 cups Chunky Peanut Butter
- 1 cup Butter
- 20 oz Mini Marshmallows divided
- 1 cup Mini Peanut Butter Chips divided
Instructions
- Add cereal and ¾ cup of peanut butter chips to a large mixing bowl and set aside.
- Add parchment paper to 13×9 baking dish and set aside.
- In a saucepan over medium heat, melt the butter and peanut butter. Once melted and smooth, add 15 ounces of the marshmallows. Continue to stir and move until fully incorporated. Pour mixture over cereal and quickly stir together.
- Fold in all but a handful of the remaining marshmallows.
- Transfer cereal to baking dish and use a spatula to press into a even layer in the baking dish.
- Sprinkle top of flattened mixture with remaining peanut butter chips and marshmallows. Press into the mixture some.
- Place in refrigerator to cool for at least 2 hours. Remove and cut into 16 bars.
- Serve right away or store in airtight container.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Oh yum! These look and sound delicious! I am a sucker for anything peanut butter so I don’t think they’d last long here. hehehe
Same! With six peanut butter lovers in the house…this tray barely lasts 3 days around here lol
These sound easy and delicious. My husband loves anything with peanut butter in it. I may surprise him with these!
Ive been making them once a week. They are so quick I can make them without anyone really noticing and surprise them all!
Oh I bet my boys would love these!
Sound delicious! I could make a gluten free version too.
Visiting from Homestead Linky today.
You’re most welcome to join me in a cuppa at Tea With Jennifer.
Blessings, Jennifer
These would be perfect for an afternoon pick-me-up! Thanks for sharing and for joining Fiesta Friday party!