Chocolate Breakfast Cookie Bars – delicious chewy chocolate bars that are packed with crunchy cereal and oats. Drizzle with peanut butter for even more flavor!
Chewy chocolate bars, packed with crunchy cereal and oats and drizzled with peanut butter. How is that for a morning treat?
Obviously I have a problem. Because chocolate for breakfast is my favorite way to start the day. 🙂
We loved the Double Chocolate Muffins with Peanut Butter Drizzle and you can say that I was anxious to drizzle something again. As you can see, these bars just had to happen. I used one of our favorite cereal cookie recipes, skipped the citrus zest and baked the whole dough in a pan.
Cool, cut, drizzle – you’re set.
Chocolate Breakfast Cookie Bars - delicious chewy chocolate bars that are packed with crunchy cereal and oats. Drizzle with peanut butter for even more flavor!
- 1/2 c unsalted butter softened
- 3/4 c granulated sugar
- 1/2 c packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 c all-purpose flour
- 1/4 c unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 c old-fashioned oats
- 1 c cheerios
- 1/2 c semi-sweet chocolate chips
- 1/2 c smooth peanut butter warmed up to a drizzling consistency
- In a medium mixing bowl, whisk together dry ingredients ( flour, cocoa powder, soda and salt ). Set aside.
- Place butter and both sugars in a large mixing bowl of a stand mixer and cream until light and fluffy.
- Add egg and vanilla and mix just until combined.
- With mixer on low speed, add dry ingredients and mix just until combined. Fold in cereal and chocolate chips.
- Cover the dough and refrigerate until thoroughly chilled ( 2 to 3 hours, preferably overnight ).
- When ready to bake, preheat your oven to 350 degrees F.
- Line a 13"x9" baking pan with parchment paper or aluminum foil.
- Scrape the dough into the pan or scoop it out with an ice cream scoop. Smooth it out with an offset spatula.
- Bake for 16 to 19 minutes, or until the edges appear set and dry. The center can be slightly underdone. The bars will finish baking while cooling.
- Let cool completely in the pan.
- Drizzle with warm peanut butter. Let sit for 15 minutes until set.
- Cut into bars.
These bars are chewy, perfectly chocolate-y with a desired amount of crunch from the cereal. Feel free to skip the glaze and add citrus zest to the dough (just like I did in my original cookie recipe). Either way, these are fantastic!
These bars are perfect to pack for a hike, picnic, road trip or just because.
Stephanie The Magpie says
wow these look amazing! Great to see a breakfast bar recipe that doesn’t need a food processor – I’ll actually be able to make these!
marcie @ flavor the moments says
There’s nothing better than a delicious breakfast cookie! These look perfect! 🙂
realfoodbydad says
Anytime I see the words chocolate and breakfast together, my ears perk up. Love these!!!
Jessica says
These look like the perfect breakfast treat!
CrunchyCreamySw says
Thank you, Jessica!
wearenotmartha says
Whoa. Getting out of bed would be easy if I had these waiting for me every morning!
Sues
CrunchyCreamySw says
I agree! Thanks, Sues!
Tina | Mademoiselle Gourmande says
Yum, they look great! 🙂 We’re going on a roadtrip to Prague next week. Those might just be perfect for this occasion! Thanks for sharing, Anna…
CrunchyCreamySw says
I wish I could go along! Love Prague! Let me know if you try these, Tina! Have a fabulous time!
Jennie @themessybakerblog says
I’m all for chocolate for breakfast. Sign me up for an entire pan.
CrunchyCreamySw says
Done and done! Thanks, friend!
BabyJune says
Cookies bars for breakfast? Sounds like my kind of way to start the day! 🙂
CrunchyCreamySw says
Thanks so much!