Molly Bars

There’s always that one recipe that brings a smile to everyone’s face, and these Molly Bars are just that! What’s not to love about a no-bake, easy-to-make Canadian recipe that combines the crunchy goodness of Rice Krispies and Special K cereal? So easy, so good, make a batch today!

Molly Bars – I’m not sure where the name came from. Maybe they were first made by someone named Molly? Nonetheless, these tasty bars with a cute name are some of the best-tasting eats around!

Read in no time, these easy bars use common ingredients, so they’re a simple recipe to prep and enjoy. Everyone loves them! They’re sweet and crunchy and have just the right amount of gooeyness that makes them a special treat!

Ingredients

• Honey – I use a mild honey so it doesn’t dominate the mix; any honey works.
• Peanut butter – Classic peanut butter holds the bars together; nut or seed butter is a safe swap.
• Brown sugar – Light or dark both work; I sometimes reduce it slightly for less sweetness.
• Butter I use unsalted so I can control sweetness and salt balance.
• Rice Krispies – Rice Krispies are the base texture but you can also use a store brand.
•  Special K – Adds extra crunch; any similar crisped‑grain cereal can be used.
• Sunflower seeds – Toast lightly for deeper flavor.
• Semi‑sweet chocolate chips – Melt with coconut oil so the chocolate drizzle sets neatly.
• Coconut oil – Add just enough to keep chocolate drizzle smooth; too much can make it greasy.

How To Make Molly Bars

1. Butter a 9 x 11-inch baking dish and set aside.
2. Mix the honey, peanut butter, brown sugar, and butter in a bowl using a paddle attachment in a stand mixer or an electric mixer.
3. Toss the Rice Krispies, Special K, and sunflower seeds in another bowl to combine them.
4. Add the cereal and sunflower seed mixture to the peanut butter mixture and mix with a wooden spoon.
5. Press the mixture into the bottom of the buttered baking dish.
6. Melt the chocolate chips and 1 teaspoon of coconut oil in a bowl in the microwave in 30-second increments, stirring in between.
7. Drizzle the melted chocolate over the top of the Molly Bars.
8. Refrigerate until firm, then cut into squares and serve. Keep chilled.

Step By Step Process

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.