Hermit Bars

Photo by David Prince
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  • Makes 24 bars
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 191 calories
    • Calories 35 calories from fat
    • Fat 8 g
    • Sat Fat 3 g
    • Cholesterol 28 mg
    • Sodium 90 mg
    • Protein 3 g
    • Carbohydrate 29 g
    • Sugar 17 g
    • Fiber 1 g


  1. Check Nonstick vegetable oil spray
  2. Check 2 1/2 cups all-purpose flour, spooned and leveled
  3. Check 3/4 teaspoon baking powder
  4. Check 3/4 teaspoon baking soda
  5. Check 1 teaspoon ground cinnamon
  6. Check 1 teaspoon ground ginger
  7. Check 1/4 teaspoon ground cloves
  8. Check 1/4 teaspoon ground nutmeg
  9. Check 1/4 teaspoon kosher salt
  10. Check 1/2 cup (1 stick) unsalted butter, at room temperature
  11. Check 1 1/4 cups dark brown sugar
  12. Check 2 large eggs
  13. Check 1/4 cup molasses
  14. Check 1 cup raisins
  15. Check 1 cup chopped walnuts


  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.