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This dessert from reader Sara Chylack of Duxbury, Massachusetts is ideal for people who love the deep, rich flavor of molasses. Look for unsulfured, which has a purer taste than the sulfured version.

Source: Everyday Food, March 2011
Total Time Prep Yield



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How would you rate this recipe?
  • AdventuressHeart
    26 NOV, 2012
    Not as chewy as I thought either, will make some adjustments to this recipe next time. Added 1/2 cup chopped pistachios this time and baked at 325, had to be on the higher end of baking time as the middle was not baking. Baked in a glass dish, thus the reason for reducing the baking temperature slightly. Best to slice in squares and seal in an air tight container to keep very moist and dust with powder sugar before serving. 1 tsp of oil went into the recipe too as I coated the molasses cup
  • JamieKC
    12 OCT, 2011
    Not as "chewy" as I had imagined, though very good nonetheless. More like a snack cake. Good molasses flavor and easy to make.

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