Small Batch Hermit Bars are easy ginger and molasses bar cookies baked as rectangles and sliced into bars. The recipe is adapted from one I clipped out of a magazine years ago, and I really love it. The bars have a unique, chewy texture and are loaded with robust, spicy fall flavors. A bonus to this one is that it's an easy stir and bake recipe!
How To Make Them
Here are the steps to making these.
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in a second bowl.
- Pour the wet ingredients into the dry ingredients and stir to make a dough.
- Add toasted nuts and dried fruit.
- Divide the dough in half and shape into long, thin, rectangles, directly on the baking sheet.
- Bake the two long rectangles, and cut crosswise on the diagonal to make 10 to 12 bars.
- Let cool and separate.
Small Batch Hermit Bars Ingredient Notes
- Oil -- Oil makes the cookies chewy while butter adds flavor, so this recipe calls for a mixture of both. If you are out of butter you can use all oil. However, if you are out oil I don't recommend using all butter because you'll lose some of the chewiness.
- Egg -- For the egg, you can use 1 egg white (about 30 grams) or two generous tablespoons of beaten egg.
- Nuts and Dried Fruit- I like using toasted pecans for the nuts, or a mixture of toasted pecans and walnuts. It's worth it to take the time to toast the nuts. The bars are also packed with dried fruit, and you can use any kind you like. I recommend dried cranberries and raisins.
Small Batch Hermit Bars
- 1 cup all-purpose flour (weigh or measure with a lightly hand) (125 grams)
- ⅓ cup packed dark brown sugar (70 grams)
- ½ teaspoon baking powder
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ¼ cup mild molasses (80 grams)
- 2 tablespoons unsalted butter (gently melted or extremely soft) (28 grams)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
- 1 large egg white large or 2 tablespoons of lightly beaten egg
- ⅓ cup pecans toasted and chopped (or use walnuts)
- ⅓ cup raisins plumped and dried OR ⅓ cup dried cranberries
- Preheat oven to 350 degrees F. Line cookie sheet with parchment, Silpat or nonstick foil.
- Thoroughly stir flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt together in a medium size mixing bowl. Make a well in center of flour mixture.
- Stir together molasses, butter, vanilla and egg. Pour mixture into well; stir until well mixed. Stir in toasted pecans and plumped raisins or cranberries.
- Divide mixture in half and shape each half into a 10x2 inch rectangle (approximately). Make sure the rectangles are spaced about 4 inches apart or more on cookie sheet. Note: I do this directly on the parchment lined pan. Dampening fingers with water helps keep the dough from sticking.
- Bake for 15-20 minutes or until edges seem browned and bars appear set and aromatic. Remove from oven and slide parchment onto a large cutting board. Slice each rectangle cross-wise, slightly on the diagonal, into 1 ½ inch bars. Let cool completely.