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Small Batch Hermit Bars

Dark and spicy bar cookies with nuts and raisins.
Course Dessert
Cuisine American
Keyword Hermit Bars
Prep Time 10 minutes
Servings 16


  • 1 cup all-purpose flour 125 grams
  • 1/3 cup packed dark brown sugar 70 grams
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/4 cup mild molasses
  • 2 tablespoons unsalted butter 28 grams
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla
  • 1 egg white large or 2 tablespoons of lightly beaten egg (24 grams)
  • 1/3 cup pecans toasted and chopped (or use walnuts)
  • 1/3 cup raisins plumped and dried OR 1/3 cup dried cranberries


  • Preheat oven to 350 degrees F. Line cookie sheet with parchment or Silpat.
  • 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.
  • 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 into 1 ½ inch bars. Let cool completely.