No Bake Caramel Cashew Bar

When I made these No Bake Caramel Cashew Bars, the kitchen smelled sweet and nutty.
The caramel turned smooth and golden, covering the crunchy cashews like a cozy blanket.
I remember cutting them into squares and loving that chewy, gooey bite.

These bars are rich, simple, and full of sweet-salty flavor.
They’re perfect for snacks, desserts, or when you don’t want to turn on the oven.

Let’s make them together—you’ll love how easy and irresistible they are.

Why You’ll Love This Recipe

• No Oven Required: Perfect for hot days or when your oven is already busy.
• Simple Ingredients: Uses everyday items you probably have in your pantry.
• Make-Ahead Friendly: Prepare these bars a day or two before you need them.
• Great for Sharing: Cut into squares and serve at parties, potlucks, or family gatherings.
• Customizable: Swap cashews for your favorite nuts or add extra toppings.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Chill Time: 2-3 hours
• Total Time: About 3 hours

Servings: This recipe makes 12-16 bars, depending on how large you cut them. Perfect for a small gathering or to keep in the fridge for snacking.

Difficulty: Easy. Even if you’ve never made caramel before, this recipe walks you through each step.

Required Kitchen Tools

• 8×8 inch or 9×9 inch square baking pan
• Parchment paper
• Medium saucepan
• Mixing bowl
• Food processor or rolling pin (for crushing biscuits)
• Spatula
• Measuring cups and spoons

Ingredients

These no bake bars use simple ingredients that come together to create something special.

The Marie biscuit base gives you crunch, the homemade caramel adds sweetness and chew, and the dark chocolate topping makes everything feel fancy. Here’s what you’ll need:

For the Base:

• 2 cups Marie biscuits, crushed into fine crumbs
• 1/4 cup unsalted butter, melted
• Pinch of salt

For the Caramel Layer:

• 1 cup granulated sugar
• 1/2 cup heavy cream, at room temperature
• 3 tablespoons unsalted butter
• 1/2 teaspoon sea salt
• 1 cup cashews, roughly chopped

For the Chocolate Topping:

• 1 cup dark chocolate chips or chopped dark chocolate
• Flake salt for sprinkling (optional)

Variations for No Bake Caramel Cashew Bars

• Try Different Nuts: Use roasted peanuts, almonds, or pecans instead of cashews.
• Add Coconut: Mix shredded coconut into the base for tropical flavor.
• Use Milk Chocolate: Swap dark chocolate for milk chocolate if you prefer sweeter bars.
• Make It Salty: Add extra sea salt to the caramel for a sweet and salty combo.
• Add Crunch: Sprinkle crushed pretzels on top of the chocolate layer.

How to Make No Bake Caramel Cashew Bars Step-by-Step Instructions

1. Prepare Your Pan

Line your square baking pan with parchment paper, leaving some hanging over the edges. This makes it easy to lift the bars out later.

2. Make the Biscuit Base

Crush the Marie biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter and a pinch of salt. Press this mixture firmly into the bottom of your prepared pan. Place in the refrigerator while you make the caramel.

3. Cook the Caramel

In a medium saucepan over medium heat, add the sugar. Stir constantly as it melts and turns a golden amber color (this takes about 5-7 minutes). Be patient and watch carefully so it doesn’t burn.

Once the sugar is melted and amber, carefully add the heavy cream. The mixture will bubble up, so stand back. Stir until smooth. Add the butter and sea salt, stirring until everything is combined and smooth. Remove from heat.

4. Add the Cashews

Stir the chopped cashews into the warm caramel. Pour this mixture over the chilled biscuit base, spreading it evenly with a spatula.

5. Melt the Chocolate

Place the dark chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and melted. You can also melt it in a double boiler on the stovetop.

6. Add the Chocolate Layer

Pour the melted chocolate over the caramel cashew layer. Spread it gently to cover the entire surface. If using flake salt, sprinkle it on top now.

7. Chill Until Set

Place the pan in the refrigerator for 2-3 hours, or until the bars are completely firm. Once set, lift them out using the parchment paper and cut into squares.

Serving and Decoration

These bars look beautiful when cut into neat squares. Serve them on a pretty plate at room temperature or slightly chilled. For special occasions, dust them with extra flake salt or drizzle with white chocolate. They pair wonderfully with coffee or tea.

How to Serve No Bake Caramel Cashew Bars

These versatile bars work for many occasions:

• Afternoon Snack: Enjoy with your favorite hot drink.
• Dessert Platter: Serve alongside cookies and brownies at parties.
• Gift Giving: Wrap individual bars in wax paper and tie with ribbon.
• Lunchbox Treat: Pack for school or work lunches.
• Holiday Dessert Table: Add to your spread during celebrations.

Storing No Bake Caramel Cashew Bars

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Room Temperature: These bars can sit out for a few hours during serving, but keep them refrigerated otherwise to maintain their shape.

Tips and Tricks for Success

• Don’t Rush the Sugar: When making caramel, let the sugar melt slowly. Rushing it can cause burning.
• Room Temperature Cream: Cold cream can cause the caramel to seize. Let it sit out for 30 minutes before using.
• Press Base Firmly: A well-packed base won’t crumble when you cut the bars.
• Use Good Chocolate: Quality dark chocolate makes a big difference in taste.
• Sharp Knife for Cutting: Warm your knife under hot water, dry it, then cut for clean edges.
• Patience with Chilling: The bars need time to set properly. Don’t rush this step.

Nutrition

Note: Nutritional values are approximate and based on 16 servings.

No Bake Caramel Cashew Bars FAQs