New This Month

Hermit Bars

Recipe photo courtesy of Yossy Arefi

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

Yield

Ingredients

Directions

Cook's Notes

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

Similar Recipes

Reviews

5
4
3
2
1
133
How would you rate this recipe?
133
  • MS11238601
    10 JUN, 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.
    Reply
  • sheisthesunngm
    23 AUG, 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.
    Reply
  • missyvanmenk
    11 OCT, 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
    Reply
  • missyvanmenk
    10 OCT, 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.
    Reply
  • madelinedipaola
    20 NOV, 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.
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes