New This Month

No-Bake Cashew Brittle Bars


In these crunchy, salty-sweet no-bake bars, a touch of molasses enhances the natural sweetness of cashews, oats, and cinnamon and lends a rich taste to the crisp caramel base.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, October 2008


  • 1 1/4 cups old-fashioned oats
  • 1 cup (about 5 ounces) salted cashews
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons light corn syrup
  • 1 tablespoon molasses
  • 1/2 teaspoon coarse salt


  1. Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.

  2. Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.

  3. Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.

Reviews Add a comment

  • MS10593083
    17 MAY, 2012
    Loved the salty and sweetness. Easy and good, and something with no wheat, so I could eat them too. Instead of a loaf pan I used an 8 inch square pan, and was glad I did, as they would have been difficult to eat if they were thicker I suspect. They are very brittle indeed. After toasting the oatmeal and cashews, I turned the heat way down to low for the sugar mixture, was too worried it would turn to rock at that high heat. Turned out well.