Chewy Hermit Bars Recipes

CHEWY HERMIT BARS

Steps:

• Preheat oven at 350 degrees. Lightly grease a 10x15 (or 9x13) pan with coconut oil.
• In a large bowl, beat together the sugar, coconut oil and butter until smooth.
• Mix in the dry ingredients (spices, salt, and flour) until combined. Pour in molasses. Stir in raisins lastly. The dough will be dry and slightly crumbly.
• Pat the dough into the prepared pan, wetting fingers to help spread it.
• Bake hermits for 20-30 minutes, keeping a close eye on them to prevent overbaking.
• Remove onto wire rack until completely cool. Drizzle with glaze. Store in airtight container. You can also freeze them for longer periods of time.

HERMIT BARS

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.

HERMITS

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.