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If you grew up finding a Kudos Bar tucked into your lunchbox, this recipe is sure to bring back some sweet memories. These homemade bars have everything you loved about the original—crispy cereal, hearty oats, a soft and chewy peanut butter base, a smooth milk chocolate coating, and a sprinkle of mini M&M’s on top.
They’re easy to make, perfect for packing in school lunches, after-school snacks, or freezing for a grab-and-go treat. Best of all, they taste just like the classic, with simple ingredients you can make right at home.
Homemade Kudos Bars
Ingredients:
- 5 cups Rice Krispies cereal
- 2 cups old-fashioned oats
- 12 tablespoons (1½ sticks) unsalted butter
- ¾ cup light corn syrup
- ¾ cup packed light brown sugar
- ¾ cup creamy peanut butter
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 16 oz Ghirardelli Milk Chocolate Melting Wafers, divided
- ¾ cup mini M&M’s
Directions:
- Line an 18×13-inch half-sheet pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, stir together the Rice Krispies cereal and old-fashioned oats.
- In a large saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar, peanut butter, and salt. Cook, stirring constantly, just until smooth and the brown sugar has dissolved. Do not let the mixture come to a hard boil. Remove from the heat and stir in the vanilla.
- Pour the peanut butter mixture over the cereal mixture and gently stir until everything is evenly coated.
- Transfer the mixture to the prepared pan and press very firmly into an even layer using the bottom of a measuring cup or another flat object lined with parchment paper.
- Refrigerate for 20–30 minutes, or until firm.
- Melt 12 ounces of the chocolate melting wafers according to the package directions. Pour over the chilled bars and spread into an even layer.
- Refrigerate for 10–15 minutes, or until the chocolate is completely set.
- Lift the bars out of the pan using the parchment paper and carefully flip them onto a cutting board. Peel away the parchment paper.
- Melt the remaining 4 ounces of chocolate and drizzle it diagonally over the bars. Immediately sprinkle with the mini M&M’s, gently pressing them into the chocolate.
- Let the drizzle set completely, then cut into 32 bars.
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Notes:
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Pressing the mixture firmly is the key to bars that stay together and have a soft, chewy texture.
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Chilling before adding the chocolate helps create a smooth chocolate layer without disturbing the cereal mixture.
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Ghirardelli Melting Wafers melt smoothly and set with a softer bite than chocolate chips, making them ideal for this recipe.
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For the cleanest slices, let the bars sit at room temperature for 5–10 minutes before cutting. Run a sharp knife under hot water, wipe it dry, and slice.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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