Rating: 3.16 stars
19 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2

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.

Martha Stewart Living, October 2008

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Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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Reviews (1)

19 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
05/17/2012
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.