If you want a no-bake snack that feels like a cross between a granola bar and a classic marshmallow square, these homemade nut bars hit the sweet spot. They’re packed with mixed nuts, lightly sweet from raisins, and dotted with chocolate chips—set into tender, sliceable bars after a short chill. This version is based on my YouTube video for Barres tendres aux noix maison, with a few small adjustments since publication so the bars hold better at room temperature and cut more cleanly.

These are chewy no-bake nut bars bound with melted marshmallows and butter, then pressed into a pan and chilled until firm. What makes them different is the high nut-to-binder ratio for a rich, bakery-style bite—perfect for lunchboxes, hiking snacks, road trips, or an easy dessert platter when you don’t want to turn on the oven.

A no-bake bar that’s all about nuts

A lot of “homemade granola bars” lean heavily on oats, honey, or nut butter. These bars go in a different direction: the main ingredient is nuts—peanuts plus two buttery, aromatic nuts (walnuts and pecans). That mix gives you contrast: salty crunch from peanuts, deep flavor from walnuts, and sweetness from pecans.

Because the center is marshmallow-based, you also get that signature chew that stays tender instead of going rock-hard like some baked bars. The slight tweak in proportions below (compared with the video) gives the bars better structure so they don’t crumble when you eat them out of the fridge.

How this recipe is different from similar desserts on the site

This is a no-bake, press-and-chill bar designed for speed and texture—no dough, no batter, no oven time. If you’re looking for a classic baked treat, something like Chocolate Chip Cookies (easy recipe) works better for a cookie-night craving: https://www.micheldumas.com/en/chocolate-chip-cookies-easy-recipe/

If you want a spoonable dessert instead of a portable bar, Ultra-Rich Chocolate Mousse is a completely different vibe: https://www.micheldumas.com/mousse-au-chocolat-riche-recette-gourmande/

And if you’re planning a full dessert table and want a cake that slices cleanly, go with Easy Vanilla Cake: https://www.micheldumas.com/gateau-a-la-vanille-recette-facile/

These nut bars are for the moments when you want fast, sliceable, travel-friendly sweetness—the kind of thing you can make on a Sunday and snack on all week.

Ingredient notes

Nuts

Salted peanuts bring the seasoning.
Walnuts + pecans add richness and “bakery flavor.”
Chop the walnuts and pecans so the pieces are mostly pea-sized—too large and the bars won’t slice neatly.

Marshmallows

Marshmallows are the binder. Mini marshmallows melt faster, but regular marshmallows work perfectly.

Butter

Butter keeps the binder tender and prevents the mixture from turning into a hard sugar block once chilled.

Chocolate chips

Add them off the heat so you keep distinct chocolate bites instead of fully melting them into the binder.

Oil

A little neutral oil is your anti-stick tool: it’s for the spatula, the pan, and (optionally) your knife for cleaner cuts.

Health and nutrition context

These bars are energy-dense because they’re mostly nuts plus marshmallow and chocolate. Nuts provide protein and fats; the marshmallow and raisins add quick carbohydrates. That combination makes them practical as a portable snack—especially when you want something filling in a small portion (think: a bar with coffee, or a mid-afternoon boost).

Step-by-step: how to make chewy no-bake nut bars

1) Prep the pan

Line an 8 x 8 inch pan with parchment paper, leaving a little overhang so you can lift the slab out later. Lightly brush the parchment and the sides with neutral oil.

(If you only have a 9 x 9 inch pan, the bars will be a bit thinner and will set faster.)

2) Chop and measure

Roughly chop the walnuts and pecans. Keep the peanuts whole if they’re already bite-sized. Measure everything before you melt the marshmallows—once the binder is ready, you want to move quickly.

3) Melt butter + marshmallows gently

In a medium pot, melt the butter over medium-low heat. Once melted, add the marshmallows and stir constantly, keeping the heat low. You want a smooth, glossy mixture—no browning, no scorching.

Tip: Lightly greasing the inside walls of the pot (with a bit of butter or oil) helps prevent stubborn sticking.

4) Add the nuts first

Once the marshmallow mixture is smooth, add the peanuts, walnuts, and pecans. Stir until everything is evenly coated.

5) Add raisins, then remove from heat

Stir in the raisins. Turn off the heat. This timing matters: raisins don’t need cooking—just coating—so they stay plump instead of drying out.

6) Fold in chocolate chips off heat

Add chocolate chips and fold gently. Some chips may soften slightly, but most should hold their shape.

7) Press firmly into the pan

Scrape the mixture into the prepared pan. Lightly oil a spatula (or the back of a spoon), then press the mixture down hard. The tighter you press, the better the bars hold and slice.

8) Optional finish

Sprinkle a small handful of chopped walnuts over the top and press lightly so they stick.

9) Chill to set

Refrigerate for at least 4 hours, ideally 6. Lift out using the parchment overhang and place on a cutting board.

10) Slice cleanly

Trim the edges if you want perfect bars. For clean slices, lightly oil your knife and wipe between cuts. Slice into 12 bars for snack size, or 16 for smaller portions.

Troubleshooting (so the bars turn out the same every time)

Bars crumble at room temperature: You likely didn’t press firmly enough, or your nut pieces were too large. Chilling longer also helps.
Bars are too hard: Heat may have been too high, or the marshmallow cooked too long. Keep the melt gentle.
Chocolate disappears into the binder: The mixture was still too hot. Let the pot sit 60 seconds off heat before adding chips.
Sticky cutting: Oil your knife and wipe between cuts.

Substitutions

Peanuts → salted almonds or cashews: Use salted nuts to keep the flavor balanced.
Walnuts → more pecans or almonds: Walnuts can taste bitter if old; pecans are sweeter and very forgiving.
Pecans → hazelnuts: Great with chocolate for a praline vibe.
Raisins → dried cranberries or chopped dried apricots: Cranberries add tartness; apricots add a softer chew.
Chocolate chips → chopped dark chocolate or mini chips: Mini chips distribute more evenly and slice cleaner.
Add-ins: Toasted coconut, sunflower seeds, or a small pinch of cinnamon.

FAQ

Do these bars need to stay refrigerated?
They slice best and hold firmest when chilled. For serving, they can sit at room temperature for a while, but for storage, the fridge is the safest option for clean texture.

Can I freeze them?
Yes. Freeze the whole slab or individual bars in an airtight container. Thaw in the fridge for best texture.

Why use salted peanuts?
Salt is essential here because the binder is sweet. Salted peanuts season the entire batch without needing extra steps.

Can I reduce the sugar?
This specific style depends on marshmallows for binding, so reducing them too much makes the bars crumbly. If you want a different style of bar, you’d switch to a honey/nut-butter binder instead.

What’s the best way to cut them cleanly?
Chill thoroughly, oil the knife lightly, and wipe between cuts.

Can I make this in a larger pan for thinner bars?
Yes—use a 9 x 9 inch pan for thinner bars. Chill time may be a bit shorter, but still aim for several hours for the cleanest cut.

What to serve with these nut bars

These bars pair well with something creamy or warm, especially in colder months, but they’re also a year-round snack. For a cozy pairing, serve them with Creamy Banana Hot Chocolate: https://www.micheldumas.com/en/creamy-banana-hot-chocolate/

If you’re making a full dessert spread, add a chilled, spoonable option like Old-Fashioned Creamy Rice Pudding: https://www.micheldumas.com/en/creamy-old-fashioned-french-rice-pudding/

For a more classic baked dessert alongside the bars, Moist Apple Cake is a great contrast: https://www.micheldumas.com/en/moist-apple-cake/

Homemade Nut & Chocolate Chewy Bars (No-Bake)

If you want a no-bake snack that feels like a cross between a granola bar and a classic marshmallow square, these homemade nut bars hit the sweet spot. They’re packed with mixed nuts, lightly sweet from raisins, and dotted with chocolate chips—set into tender, sliceable bars after a short chill. This version is based on my YouTube video for Barres tendres aux noix maison, with a few small adjustments since publication so the bars hold better at room temperature and cut more cleanly.

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Prep Time 15

Cooking Time 8

Resting Time 4

Category Dessert

Cuisine Canadian

Portions 12 Portions

Calories 280 kcal

Ingredients

1 tasse salted peanuts about 5.3 oz
1 tasse chopped walnuts about 5.3 oz
1 tasse chopped pecans about 5.3 oz
2/3 tasse raisins about 3.5 oz
2/3 tasse chocolate chips about 3.5 oz
4 1/2 tasses marshmallows about 15 oz; mini or regular
6 tbsp unsalted butter about 3.2 oz
Neutral oil for greasing pan and spatula
Optional: extra chopped walnuts for topping

Instructions

Line an 8 x 8 inch pan with parchment paper and lightly oil the parchment and sides.
Roughly chop walnuts and pecans. Measure all ingredients before starting.
Melt butter in a pot over medium-low heat. Add marshmallows and stir constantly on low until fully melted and smooth.
Stir in peanuts, walnuts, and pecans until evenly coated.
Stir in raisins and turn off the heat.
Add chocolate chips off heat and fold gently.
Transfer mixture to the prepared pan. Lightly oil a spatula and press the mixture down firmly into an even layer.
Optional: sprinkle chopped walnuts on top and press lightly.
Refrigerate 4–6 hours until firm. Lift out, remove parchment, and slice into bars.
Store bars airtight in the refrigerator for best texture; oil your knife for cleaner cuts.

Video

Notes

Substitutions

Peanuts → salted almonds or cashews: Use salted nuts to keep the flavor balanced.
Walnuts → more pecans or almonds: Walnuts can taste bitter if old; pecans are sweeter and very forgiving.
Pecans → hazelnuts: Great with chocolate for a praline vibe.
Raisins → dried cranberries or chopped dried apricots: Cranberries add tartness; apricots add a softer chew.
Chocolate chips → chopped dark chocolate or mini chips: Mini chips distribute more evenly and slice cleaner.
Add-ins: Toasted coconut, sunflower seeds, or a small pinch of cinnamon.

FAQ

Can I freeze them?
Yes. Freeze the whole slab or individual bars in an airtight container. Thaw in the fridge for best texture.

Why use salted peanuts?
Salt is essential here because the binder is sweet. Salted peanuts season the entire batch without needing extra steps.

What’s the best way to cut them cleanly?
Chill thoroughly, oil the knife lightly, and wipe between cuts.

Can I make this in a larger pan for thinner bars?
Yes—use a 9 x 9 inch pan for thinner bars. Chill time may be a bit shorter, but still aim for several hours for the cleanest cut.

Keywords Desserts, nuts

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