These Molly Bars are a no-bake classic cereal bar favorite, combining honey, peanut butter, Rice Krispies, and Special K, all topped with chocolate. Sweet, crunchy, and perfect for any occasion!
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.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.