these 4-ingredient no bake cereal clusters are an easy, sweet-salty, ready-in-a-flash treat!
OBBBBB-sessed with these delicious no bake cereal clusters – and they couldn’t be faster or easier to pull together!
cereal treats are hit or miss, IMO
Can we chat for a minute about Rice Krispies? Like, how did they get the starring role in one of the most iconic treats ever? I don’t mean to disrespect a cereal, of all things – and I’ve even used them in several recipes (including not one but TWO versions of krispies treats!). But on their own? Meh. When tasked with a cereal treat that calls for krispies I will almost always swap them for cornflakes – for shape, crunch and texture (see here and here for examples!).
Corn Chex for the win!
But in my experience (and if you’re a regular here you know I’ve shared a LOT of cereal recipes!) the best cereal by far is Corn Chex.
There, I’ve said it.
If you wouldn’t eat an ingredient on its own, why would you put it in a recipe? Corn Chex are the perfect pick for a sweet cereal treat because they are all the things: flavorful, super crunchy and just a bit savory. This last part is key because while I tend toward sugar-coma-inducing cereals when I’m indulging in a bowl (I see you Cap’n Crunch and Frosted Flakes), they’d be overkill in a recipe already calling for sugar and other sweeteners.
Which leads me to today’s recipe!
so what ARE no bake cereal clusters?
Think of them as the drop cookie, way-more-flavorful cousin to rice krispies treats. With just 4 ingredients and a bit of time on the stove, these clusters are at once crunchy, chewy, sweet and salty. You can actually taste the cereal here – which is why I was picky about what I used – and the condensed milk and caramel add some real depth of flavor for such a simple recipe.
what ingredients do you need?
This recipe is closely related to my no bake peanut butter cereal bars – with an equally petite ingredient list:
granulated sugar
butter
salt
sweetened condensed milk
Corn Chex
how do you make this no bake cereal clusters recipe?
Melt down granulated sugar in a large skillet. When just a few small clumps remain add butter, a pinch of salt and the condensed milk. Stir in the cereal and scoop into mounds. Let set and serve!
frequently asked questions!
is this recipe gluten free?
is this recipe vegan?
can you swap other cereals for the Corn Chex?
can you add mix-ins?
Let me know if you try this recipe!
no bake cereal clusters
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- large pinch of kosher salt
- 1/2 can (about a cup) sweetened condensed milk
- 4 cups Corn Chex
Instructions
- Line a baking sheet with parchment paper and set aside.
- Melt the sugar in a large heavy skillet over medium-low heat, without stirring, until it is completely melted, smooth, and a deep amber color with no visible granules remaining.Add the butter and salt, stirring constantly (the mixture will bubble vigorously) until smooth.Reduce the heat to low and slowly drizzle in the condensed milk, stirring constantly until fully incorporated and smooth.
- Remove the pan from the heat and quickly stir in the Chex. Use a medium cookie scoop or a tablespoon to create mounds that are 2 tablespoons in size onto your prepared baking sheet. Let set before serving.
Notes
Nutrition
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8 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
It looks like the perfect little sweet and salty snack!
That’s EXACTLY what it is! 🙂
My sugar seized up when I added the sweetened condensed milk, really disappointed in the outcome; I had everything measured and ready to go so not sure how I could have done it quicker.. Tital fail
Oh no! Is it possible that the heat was too high or that the milk was added too quickly? I will often get a few small clumps but they ease out once I start stirring. Believe me I know how frustrating that is, especially when you feel like you’ve wasted ingredients! I’ve made these many times with great success so my sense is that it could be either or both of those issues. So sorry! 🙁
Yeah look I probably should’ve used my brain a bit better, but the moment I put the butter in my sugar seized up. (It was room temp) I’m wondering if I should’ve melted it first?
I ended up blitzing my caramel in the blender so I now have delicious chunks of butter toffee in my mix, but it doesn’t seem as simple as put in the pan and mix.
I’m so sorry to hear that – despite my best efforts to recipe test multiple times I sometimes overlook small details that I take for granted as instinctive. Not okay! I’ve adjusted the recipe to be more clear and specific, with visual cues to look for. I hope this helps! 🙂
How long are these good for.? And should they be kept refrigerated? Also can they be frozen for longer keeping
If kept in an airtight container in a cool dry place they should keep for about 2 weeks. They might be good beyond that but the texture might start to soften. I would not recommend freezing (though I’ve never tried!) because the thawing process would probably affect the overall texture. Hope this helps!