Saturday, August 31, 2019

Cashew Eatmore Bars- Take Two

I don't have a big sweet tooth, but I do crave Eatmore Bars, and when I'm in Canada, I stock up on them.  In fact, while I'm up there I'll buy one almost every day, and then when it's time to leave, I throw a whole bunch into my suitcase. 
Cashew Eatmore Bars

They freeze beautifully, btw.

However, they're not exported, so I have to either go there, or inveigle friends to bring them to me. And I'm running out of friends.
Just kidding. 

There is just something soul satisfying to me, either breaking a frozen bar into pieces and savouring each little delectable morsel, or just chomping away on the bar.

I made some a few years back, and while they were good, they just didn't have that 'chew' factor.

So I googled and googled and googled and found this site.    I kinda followed his recipe, but added my own touches.

I have a friend who is allergic to peanuts, and had asked if I'd made it with any other nut butters.

I hadn't, but decided to try it with some cashew butter, and chopped roasted cashews.

I found the recipe here, and then of course, I played with it.

I also made a half recipe, cause I really don't need all that chewy, yummy, chocolatey goodness around. 
You can easily double the recipe though. \

I love seeing the process of this. 
Cashew Butter stirred into the corn syrup,
Cashew Butter and Corn Syrup
 Then the chocolate gets mixed in.
 After everything is mixed in,  and ready to rest.

Cashew Eatmore Bars

And of course, the finished product.
Cashew Eatmore Bars
 Doncha just wanta reach into the screen and get one?  But you can't.  You'll just have to make your own cause I'm not sharing.

Cashew Eatmore Bars

Homemade Cashew Eatmore type bars

Yield: 6-12
prep time: 5 Mcook time: 4 Mtotal time: 9 M
These are not quite as chewy as an Eatmore bar, but my mouth tells me it's an acceptable substitute. These are moreish though. You can easily double the ingredients to make a larger batch.


  • 1/2 cup Dark Corn Syrup
  • 1/2 cup + 1 tablespoon Cashew Butter
  • 3/4 cups semi -sweet chocolate chips
  • 1 tsp. Dark Rum
  • 1/2 cup old fashioned oats
  • 1 1/2 cups chopped, roasted cashews


How to cook Homemade Cashew Eatmore type bars

  1. Grease and line an 8x8 pan with parchment paper.  
  2. Heat the corn syrup to almost boiling, then stir in the cashew butter, continue to cook for about a minute, then add the chocolate chips, stirring continually.  I use a silicone scraper/spatula to keep the mixture moving and so it doesn't burn.   Let it cook for about 4 minutes. This is mixture is hot, and can burn easily.  Take off of heat and stir in the cashews and the oats.  Working quickly, pour into the prepared pan and use the silicone spatula to smooth out the mixture evenly.  Let cool at room temperature and then cut into squares or strips.  I also put the pan in the fridge when it was cool enough to do so.  This helped it set up.  
  3. Keep the cut pieces in an air tight container, placing parchment paper in-between the layers to keep them from sticking together.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Hmmmm. I've never had an eatmore bar, but these look absolutely fabulous. I could see myself eating way too many!

    1. They are good, even if they still need tweaking, but I'll keep trying, and eating the results, once piece or two, at a time.

  2. I can't wait to try these awesome bars! Thanks so much for sharing with us at Full Plate Thursday,448 and hope you will come back soon!
    Miz Helen

    1. You're welcome, and thanks for hosting Full Plate Thursday.


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