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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
No-Bake Cashew Brittle Bars

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 (15)

  • mairicampbell0 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.

  • denisetollefson 29 Aug, 2011

    These were very good. I thought they would be too thick in such a small pan, so I sprayed a 9" square pan with Pam and pressed the mixture in. It made quite a few pieces this way, not too thick. Yummy!

  • cyninin 2 Aug, 2010

    I made this recipe exactly including the plastic wrap, which did NOT melt, much to my surprise. They are delicious but too thick

  • mmau 18 Mar, 2010

    I like this recipe. I've made it three or four times- always with different additions and omissions. It works just fine w/out the corn syrup. I sub honey and a bit more molasses.
    I do not use plastic wrap. It works great with parchment. No problem with it so ho, though I too wait a couple minutes to pour it in. The edges may not be as neat in the parchment, but I prefer it.

  • tstramel 18 Mar, 2010

    This recipe is easy and a delicious sweet and salty snack that you can't quit eating! Songig I wait 15 minutes to let mixture cool before pouring to the plastic wrapped pan as I too think the mix is too hot and will melt the plastic otherwise. I also skip the refrigerator part as the mix cools and sets just fine at room temp.

  • Songig 18 Mar, 2010

    Is the mixture to hot to transfer into the plastic loaf pan???? Doesn't melt the plastic??

  • Allisonthebaker 18 Mar, 2010

    Bianca. Get a copy of Mastercook software and you can nutritionally analyze any recipe you want to. I even use it to track the whole day as if it were a recip, very helpful if dieting or simply keeping track..

  • bianca123 18 Mar, 2010

    I agree with dkbm593. I would like the calorie count and all other information on each recipe.

  • momover40 6 Mar, 2009

    Can you use honey instead of corn syrup. Can you use almonds or pecans or any kind of nut in this or not ? Do you have any bigger recipes for granola bars?
    Can you x6 the recipe for us ? Momover40

  • maliesmom 1 Mar, 2009

    I wonder if you multiplied the ingredients x4 if you could put them in a 9x13 pan...this makes very little.

  • dkbm593 28 Feb, 2009

    I would like you to put the calories, total fat, total fiber, sugar etc on your receipes. It makes it difficult for people, like me, who are watching fats and sugars.

  • mmau 28 Feb, 2009

    Two questions:
    1. Do these travel well like a store-bought granola bar or do they crumble much?
    2. Will it work well without the corn syrup, say I sub. honey?
    I never buy corn syrup anymore

  • mamills 28 Feb, 2009

    I calculate that these will be 354 calories a serving.

  • thezeninyou 17 Oct, 2008

    This is a really great recipe! I add all kinds of things to this (raisins, sunflower seeds, dried cherries, choc. chips). Add the choc chips at the end after you put the mix into the they do melt a bit. You can be so creative with this to make it all your own!

  • lifeneedsmoremartha 15 Oct, 2008

    Very good, very Easy, I would add more cashews next time, but over all an awesome last minute snack/dessert. Gluten Free!!!

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