Hermit Bars

Hermit Bars
David Prince
Makes 24 bars
preparation
20
minutes
cooking
240
minutes

Ingredients

Nonstick vegetable oil spray
2 1/2
cups
all-purpose flour, spooned and leveled
3/4
teaspoon
baking powder
3/4
teaspoon
baking soda
1
teaspoon
ground cinnamon
1
teaspoon
ground ginger
1/4
teaspoon
ground cloves
1/4
teaspoon
ground nutmeg
1/4
teaspoon
kosher salt
1/2
cup
(1 stick) unsalted butter, at room temperature
1 1/4
cups
dark brown sugar
2
large eggs
1/4
cup
molasses
1
cup
raisins
1
cup
chopped walnuts

Directions

  1. Heat oven to 350° F. Spray a 9-by-13-inch baking dish with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, ginger, cloves, nutmeg, and salt.
  3. With an electric mixer, beat the butter and sugar on medium-high until light and fluffy. Beat in the eggs, then the molasses. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Mix in the raisins and walnuts.
  4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes.
  5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 squares.
     
    Note: Total Time includes cooling time.
Susan Sugarman
November 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Protein 3 g
  • Carbohydrate 29 g
  • Sugar 17 g
  • Fiber 1 g
  • Fat 8 g
  • Sat Fat 3 g
  • Sodium 90 mg
  • Cholesterol 28 mg
What does this mean? See Nutrition 101.