Cocoa Puff Bars are a delicious, no-bake treat made with chocolate-flavored puff breakfast cereal, loaded with marshmallows, and butter. This three-ingredient recipe will satisfy your sweet tooth giving you a chocolatey taste with a crispy and chewy texture. Check out more of my No-Bake Desserts, too!

A stack of Cocoa Puff Bars That Have Been Cut Showing Inside Texture.
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Ingredients & Substitutions

Cereal: You will need 6 cups of Cocoa Puffs™ or some sort of chocolate puff cereal for this recipe.

Marshmallows: This recipe calls for 10 cups of mini marshmallows. One 10-ounce bag of miniature marshmallows yields 6 cups, so you will need two bags. Or, make your own homemade marshmallows to use! If you only have regular-sized marshmallows, you will need about 77 marshmallows to equal 10 cups of mini.

Butter: Unsalted butter is the best choice when making these bars. Salted butter could affect the sweetness of the bars, making them too salty.

Cocoa Puff Bars on a Cutting Board with Cocoa puffs.

Can I Use a Different-Sized Pan?

Yes. To make these cocoa puff bars thick and substantial, I opted for an 8×8-inch baking dish. However, you can definitely use alternative pan sizes such as a 9×9-inch or a 9×13-inch dish. Keep in mind that if you choose a larger pan, your bars may not be as thick as they would be in the smaller pan due to the increased surface area.

Hand Stretching Apart a Cocoa Puff Bar Showing the Marshmallow Texture.

How to Store Cocoa Puff Bars

Cocoa Puff Bars can be stored in an airtight container for up to 3-4 days. For longer storage, store the bars in the refrigerator for up to a week. Or, wrap the bars and freeze them for up to a few months (but they are best enjoyed within a month of freezing).

A stack of Cocoa Puff Bars That Have Been Cut Showing Inside Texture.
5 from 3 votes

Cocoa Puff Bars

Prep Time 10 minutes
Total Time 10 minutes
Cocoa Puff Bars are a simple, no-bake treat made with chocolate-flavored puff breakfast cereal, marshmallows, and butter.



  • Spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
  • In a large pot over medium heat, melt butter.
  • Add 8 cups of marshmallows, frequently stirring until melted. Once melted, remove from heat.
  • Using a clean rubber spatula, fold in the cocoa puff cereal. (I like to spray the spatula with nonstick spray to prevent sticking.) Stir until well-coated.
  • Fold in the remaining marshmallows and transfer the mixture into the prepared baking dish. Press into an even layer.
  • Allow the bars to cool to room temperature before cutting and serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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