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!
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.