“Hermit bars” are probably one of the more aptly named baked goods. They’re certainly not winning any beauty contests. Some ugly foods at least have intrigue, but molasses and raisin bars? Can you think of anything less sexy?
As a staunch hater of raisins, I was really surprised to find that I love the taste of hermit bars! With plenty of molasses and warm spices, and a fudgy, chewy texture, hermit bars are like the underdog of the dessert world. Be careful not to overbake them!
Hermit bars
Yields 12 large bars
Adapted from King Arthur Flour
Ingredients:
- 2/3 cup sugar
- 1/4 cup plus 1 tablespoon vegetable shortening
- 2 tablespoons unsalted butter, softened
- 2 tablespoons molasses
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1 large egg
- 2 1/2 cups all-purpose flour
- 3 tablespoons hot water
- 1 cup raisins
Instructions:
- Preheat the oven to 375°F. Line a 11 x 7 pan with foil and baking spray.
- Place raisins in a bowl and add hot water. Mix to combine and allow raisins to plump up for a few minutes.
- In a large mixing bowl, beat together the sugar, shortening, and butter until fluffy. Add the molasses, salt, spices, and baking soda. Mix for 1 minute.
- Add the egg and beat well. Add half the flour and mix until combined. Add the raisins and any remaining water, and mix to combine. Then add the rest of the flour and mix until incorporated. The dough will be stiff.
- Place the dough into the prepared pan, and spread to distribute it evenly.
- Bake the hermits for about 15 minutes, until the edges are light brown and the top of the bars is puffy. Do not overbake!
The Intrepid Taste 