Best Raisin Molasses Bars Recipes

HERMIT BARS

Hermit Bars image

Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 24 bars

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 3/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1 cup packed light-brown sugar
1 large egg, room temperature
1/4 cup unsulfured molasses
3/4 cup raisins

Steps:

Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.

FROSTED MOLASSES BARS

Frosted Molasses Bars image

Moist bars made in a pan, delicious!

Provided by Mary Beth

Categories Desserts Cookies Molasses Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 13

Ingredients

½ cup shortening
½ cup white sugar
1 egg, beaten
½ cup molasses
⅓ cup hot, brewed coffee
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons ground cinnamon
½ cup raisins
¼ cup butter
2 cups confectioners' sugar
2 tablespoons cold, brewed coffee

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan.
Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.1 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 55.4 mg, Sugar 19.8 g

HERMITS

Hermits image

Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good-maybe even better as the flavors blend and develop! -Jeri Tirmenstein, Apache Junction, Arizona

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 14 cookies.

Number Of Ingredients 12

Ingredients

1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 large egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts

Steps:

Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

RAISIN MOLASSES BARS

Raisin Molasses Bars image

I've been going through a lot of old family recipes, and recipes I collected back when I was a young bride and new mother. Most of them were for baked goods. Here is another one - from a bygone era. Not sure where I got it, but we've enjoyed these bars a few times over the years.

Provided by Susan Feliciano

Categories Cookies

Time 25m

Number Of Ingredients 18

Ingredients

6 Tbsp butter
1/3 c sugar
2/3 c molasses or sorghum
1 slightly beaten egg
1 tsp vanilla
1 c white whole wheat four
1/8 tsp each salt and baking soda
1 tsp cinnamon
1/8 tsp each cloves and ginger
1 c raisins
3/4 c chopped walnuts (optional)
TOPPING
2 tsp cinnamon
1/3 c sugar
OR, USE LEMON GLAZE:
2/3 c confectioners sugar
1/8 c lemon juice
1/2 tsp vanilla

Steps:

1. Melt butter and cool slightly. Stir in sugar, molasses, egg, and vanilla.
2. Sift together the flour, salt, baking soda, cinnamon, cloves, and ginger. Stir the raisins and nuts (if used) into the flour to coat well.
3. Combine dry ingredients with the sugar mixture until well blended. Pour into a greased 15 x 10 x 1-inch cookie or jelly roll pan. Bake at 375 degrees for about 12-13 minutes.
4. Cut the cake into bars when cool and dust with the cinnamon-sugar topping. *OR, top with the lemon glaze: Stir together, adjusting sugar or juice to desired consistency.