Every family has that one go-to recipe that never fails to delight, and Molly Bars are exactly that! This no-bake, quick-to-make, no-bake treat combines the crunchy texture of Rice Krispies and Special K cereal into one delicious snack. They’re easy to make and taste incredible—whip up a batch today!
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Molly Bars are such a quick and easy treat to make. They’re a bit on the sweeter side, but these cereal bars are too good to pass up. There are a few tricks to getting these to turn out right, so be sure to see all my tips below.
These delightful treats are quick to prepare and require only common ingredients, making them a breeze to whip up. They’re sweet, crunchy, and just the right amount of gooey—a true crowd-pleaser!
History
Ready-to-eat breakfast cereals, the primary ingredient in these easy, no-bake Molly Bars, have been around since the early 1900s. In fact, Rice Krispies has been available since 1920, with Special K following about 30 years later, around 1950. This makes pinning down a creation date hard for Molly Bars, but as a best guess, they’ve been around since the 1950s when Special K became available. Interestingly, the number of breakfast cereals doubled between 1970 and 1998, and now, according to some estimates, there are more than 5,000 different varieties of breakfast cereals available.
Ingredients
- Honey
- Peanut butter
- Brown sugar
- Butter
- Rice Krispies
- Special K
- Sunflower seeds
- Semi-sweet chocolate chips
- Coconut oil
How To Make Molly Bars
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by buttering a 9×11-inch baking dish and setting it aside. I like using a silicone basting brush so the butter spreads evenly without any mess.
In a mixing bowl, combine the honey, peanut butter, brown sugar, and butter. I love using a stand mixer with a paddle attachment or a small handheld mini mixer to make this creamy and smooth without tiring your arm.
In another bowl, toss together the Rice Krispies, Special K, and sunflower seeds. A small mixing bowl with a lid is perfect here so you can gently shake the ingredients together for even distribution.
Gradually add the cereal and seed mixture to the peanut butter mixture, folding it together with a wooden spoon or silicone spatula until everything is well coated.
Press the mixture firmly into the prepared baking dish. I like using the flat bottom of a measuring cup to press it evenly and get nice, compact bars.
Melt the chocolate chips and coconut oil in the microwave, heating in 30-second intervals and stirring in between. A mini whisk or small silicone spatula works perfectly to get a glossy, smooth chocolate without clumps.
Drizzle the melted chocolate over the bars using a small spoon or squeeze bottle for fun, decorative lines.
Refrigerate until firm, then cut into squares with a serrated knife or dough scraper for clean edges. Keep the bars chilled until serving so they hold their shape.
And there you have it! Sweet, nutty, crunchy, chocolatey Molly Bars that are fun to make and impossible to resist.
Chef Jenn’s Recipe Notes
- Store Molly Bars in an airtight container in the refrigerator for up to a week. You can also freeze them—wrap each bar individually in plastic wrap, then place them in a freezer-safe container. They can be enjoyed straight from the freezer or after thawing for a few minutes at room temperature.
- I’ve tested this recipe with both name-brand and store-brand cereals—name brands tend to hold up better.
- Feel free to substitute almond butter, sunflower seed butter, or another nut or seed butter for the peanut butter.
- Press the mixture into the baking dish firmly, using the back of a spatula to smooth it out.
- Dark chocolate chips can be used in place of semi-sweet if you prefer.
No-Bake Molly Bars
Ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup brown sugar
- ⅓ cup butter
- 3 cups rice Krispies cereal
- 1 cup special k cereal
- 1 ½ cup sunflower seeds shells removed
- ½ cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Butter a 9 x 11-inch baking dish and set it aside. Alternatively, line it with parchment paper.
- Combine the honey, peanut butter, brown sugar, and butter in a mixing bowl using a stand mixer with a paddle attachment or an electric mixer.
- Toss together the Rice Krispies, Special K, and sunflower seeds in a separate bowl.
- Gradually add the cereal and sunflower seed mixture to the peanut butter mixture, stirring with a wooden spoon until well combined.
- Press the mixture into the bottom of the prepared baking dish.
- Melt the chocolate chips and coconut oil in a bowl in the microwave in 30-second increments, stirring in between.
- Drizzle the melted chocolate over the top of the bars.
- Refrigerate until the bars are firm, then cut into squares and serve. Keep them chilled.
Notes
Chef Jenn’s Recipe Notes
- I’ve tested this recipe with name-brand cereal and store brands. Name brands hold up much better.
- You can use almond butter, sunflower seed butter, or any other butter.
- Press the mixture into the buttered baking dish firmly and press it down lightly with the back of a spatula.
- You can use dark chocolate chips instead of semi-sweet.
- Store your Molly Bars in an airtight container in the fridge for up to a week. You can also freeze them. Just wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be enjoyed frozen or thawed for a few minutes at room temperature.
