How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peanut Butter Wheat Bars?

You need 5 ingredients. The key ingredients include: 7 cups bite size shredded whole wheat cereal (frosted OR unfrosted), 1 ½ cups dried cranberries (or raisins), 1 cup creamy peanut butter (or crunchy), 1 cup light corn syrup, and more.

Is Peanut Butter Wheat Bars suitable as general?

Yes, Peanut Butter Wheat Bars falls under the General category and is a great choice for this type of meal.

How do I store leftover Peanut Butter Wheat Bars?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Butter Wheat Bars Recipe

Name: Peanut Butter Wheat Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups bite size shredded whole wheat cereal (frosted OR unfrosted); 1 ½ cups dried cranberries (or raisins); 1 cup creamy peanut butter (or crunchy); 1 cup light corn syrup; 1 cup firmly packed light brown sugar

Try this homemade Peanut Butter Wheat Bars recipe the whole family will love. Made with bite, cranberries, peanut butter and light corn syrup. Easy step…

This Peanut Butter Wheat Bars relies on simple, everyday ingredients such as light corn syrup. It comes together quickly and makes 4 servings, at about 613 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

7 cups bite size shredded whole wheat cereal (frosted OR unfrosted)
1 ½ cups dried cranberries (or raisins)
1 cup creamy peanut butter (or crunchy)
1 cup light corn syrup
1 cup firmly packed light brown sugar

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Quick Info

Servings
4 servings
Calories
613 kcal
Category
General

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