Cereal Killer Squares


18 bars
(1x 8-inch/20 cm square pan)

Prep Time:

10 minutes
plus chilling

Cook Time:

5 minutes


About this Recipe

Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

These bars are not just for Halloween or horror movie nights! A little something sweet, a little something salty, and if made with soy nut butter, these satisfying treats may be considered school-safe.


  • 2 cups corn-flake cereal
  • 1 cup Shreddies cereal
  • ½ cup (50 g) regular rolled oats
  • ½ cup crushed pretzel twists
  • ½ cup (75 g) raisins
  • 2 cups (100 g) mini marshmallows
  • ½ cup (125 g) soy nut butter or pure peanut butter
  • ¼ cup (75 g) honey or ¼ cup (60 mL) pure maple syrup
  • 3 Tbsp (45 g) unsalted butter or virgin coconut oil
  • 2 tsp vanilla extract
  • ½ cup (85 g) semisweet chocolate chips or other candies

This quick, no-bake recipe is a great way to use up leftover holiday candy (Halloween, Christmas, Easter)—just stir it in at the end. While the recipe calls for ½ cup (85 g) chocolate chips or other candies, it would be safe to double that amount and still have the squares hold together and
slice well.

Step by Step Instructions

Step 1

Grease an 8-inch (20 cm) square pan, line it with parchment paper and set aside.

Step 2

In a large bowl, stir together the corn flakes, Shreddies, oats, pretzels and raisins.

Step 3

In a medium pot, stir the marshmallows, soy nut butter (or peanut butter), honey (or maple syrup), butter (or coconut oil) and vanilla over medium-low heat until melted. Pour this flavoured nut butter over the cereal mixture, stirring to coat well. Stir in the chocolate chips (or candies) and then press the batter into the pan. Chill for at least 2 hours before slicing. The squares will keep in an airtight container in the fridge for up to 1 week, or they can be frozen for up to 3 months and thawed in the fridge over night before serving.