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Berry No-Bake Bars

“Love You Berry Much” No-Bake Cereal Bars

The icy cold of winter is making me long for something bright and cheerful. What better way to cure the winter blues than with a batch of no-bake cereal bars shaped like hearts! These puffed rice bars are sweetened with pink freeze-dried strawberries and raspberries. I also added a handful of white chocolate chips, although you could definitely use mini chocolate chips if you prefer. For a hidden boast of boost of protein, fiber and omega-3 fatty acids, I threw in some ground flax seeds, too.

Berry No-Bake Bars

I love these kind of recipes where you can eat sweet treats for breakfast, or as a snack with some hot tea. Let’s be real, I’m not opposed to decadent desserts, like our Double the Love Chocolate Brownie recipe. However, these no-bake cereal bars are great when you want a slightly healthier Valentine’s Day treat.

When making the recipe, I’d recommend setting a couple of white chocolate chips and strawberry pieces aside. Then you can press these into the bars at the end, to highlight the bright pink and white colors.

Berry No-Bake Bars


3 cups puffed rice cereal
2 T ground flax seeds (optional)
3 T unsalted butter
1/2 cup peanut butter (or whatever nut butter you prefer)
1/4 cup honey
dash of salt
1 t. vanilla extract
1/4 cup freeze dried berries
1/4 cup white chocolate chips


Line a 9×13 pan with parchment paper.
Mix puffed rice, flax seed, and freeze-dried berries in a large bowl. Set aside.
Add butter, peanut butter, and honey to a sauce pan over medium-low heat. Stir until the butter melts. Then stir in the salt and vanilla.
Pour melted mixture over the bowl of your dry ingredients. Fold with spatula until mixed.
Wait about 4 minutes or until mixture has cooled a bit. Then stir in the white chocolate chips. (This helps prevent the chocolate chips from melting.)
Press the mixture into the 9×13 pan. Let cool for ~15 minutes. Then use a heart-shaped cookie cutter to cut into heart-shaped bars. With the scraps, you can press them together into another sheet and cut more hearts. (Note: The hearts made from the scraps may be a little more crumbly, but they’ll still taste good.) Leave the bars to set for a couple of hours. You can store covered in the fridge or on the counter.

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