Hermit Bars

134 Ratings
  • 5 22
  • 4 22
  • 3 48
  • 2 31
  • 1 11

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

Gallery

Credit: Yossy Arefi

Recipe Summary

Yield:
Makes 24 bars
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

The dough can be frozen, wrapped well in plastic, for up to one month; thaw overnight in therefrigerator before proceeding.

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Reviews (5)

134 Ratings
  • 5 22
  • 4 22
  • 3 48
  • 2 31
  • 1 11
Martha Stewart Member
06/10/2018
This was my first time using this recipe. I don't think I've ever had a Hermit Bar before so I can't compare it. I followed the recipe other than adding a few chopped dates, pecans and dried apricots. The bars have the consistency of a cake type brownie, which I like, if you like spice cake you would probably like these. The spices come through and this is a nice treat with a cup of strong tea or coffee.
Martha Stewart Member
08/23/2016
Made this recipe tonight, and created an account just to leave this review (I don't leave reviews on anything). NOT the hermits I grew up loving. Followed the recipe, and instead of dense and chewy molasses bars, I got lighter, cakey bars that just tasted like gingerbread. Will not make these again, and wouldn't even call them hermits. Time to hunt down my great grandmother's recipe.
Martha Stewart Member
10/11/2013
Yesterday I wrote about the temperature of the oven. I will leave it at the temp mentioned in the recipe. I cooked the hermits for a bit longer than the mentioned time. They were really soft after 22 minutes. I will take them out of the oven as I think that they should be really soft so that they are chewy when dry. There is definitely too much baking soda. You can taste it in the finished bars. I would make one addition and that is a bit of lemon peel. These are really good. Thanks
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Martha Stewart Member
10/10/2013
I just mixed the dough for these hermits. Easy enough. I added walnuts although I don't remember there being walnuts in them. I loved these cookies as a child. I have one problem. Is the oven temp in a fan oven or in a contemporary one? I have the heat at 180 C as I live in Spain. 190 C is the same as the amount used in the recipe.
Martha Stewart Member
11/20/2010
I've made this recipe a few times now and it has definitely become a favorite. I replace 1/2 cup of the all purpose flour with whole wheat flour and add use a full cup of raisins. I also use about a tablespoon less of the brown sugar to compensate for the raw sugar that I put on top of the bars before baking. Several people have said that this recipe is better than the hermit bars you can buy in the organic section.
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