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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 on a white platter.

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!

Cut Molly Bars on a white plate.
Cut and serve.

What You’ll Love About Molly Bars


  • This is a no-bake recipe that’s perfect for those hot summer days when you want a treat without turning on the oven.
  • With simple steps and common ingredients, these bars come together in a snap.
  • The combination of cereals and honey offers a satisfying texture and taste.
  • Molly Bars are great for picnics, potlucks, or just a cozy night in.
Molly Bars drizzled with chocolate.

Ingredients

  • Honey
  • Peanut butter
  • Brown sugar
  • Butter
  • Rice Krispies
  • Special K
  • Sunflower seeds
  • Semi-sweet chocolate chips
  • Coconut oil

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.
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Molly Bars on a white platter.

Molly Bars

Chef Jenn
Gooey, crunchy, and topped with chocolate, these Molly Bars are a peanut butter and cereal snack that everyone loves! A no-bake recipe, make this tasty treat today!
4.95 from 39 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine Canadian
Servings 8 servings
Calories 746 kcal

Ingredients
  

  • 1 cup honey
  • 1 cup peanut butter
  • 1 cup brown sugar
  • cup butter
  • 3 cups Rice Krispies cereal
  • 1 cup Special K cereal
  • cups 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 aside.
  • Mix the honey, peanut butter, brown sugar, and butter in a bowl using a paddle attachment in a stand mixer or an electric mixer.
  • Toss the Rice Krispies, Special K, and sunflower seeds in another bowl to combine them.
  • Add the cereal and sunflower seed mixture to the peanut butter mixture and mix with a wooden spoon.
  • Press the mixture into the bottom of the buttered 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 Molly Bars.
  • Refrigerate until firm, then cut into squares and serve. Keep 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.

Nutrition

Serving: 1barCalories: 746kcalCarbohydrates: 89gProtein: 14gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 21mgSodium: 267mgPotassium: 482mgFiber: 5gSugar: 71gVitamin A: 953IUVitamin C: 7mgCalcium: 71mgIron: 6mg
Keyword canadian desserts, molly bars
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