Sandra Ina Garten Spicy Hermit Bars Recipe is a classic American bake containing molasses, ginger, and cinnamon. These chewy squares stay fresh for days and feature a dense texture packed with plump raisins and crunchy walnuts.
The first time I made this, I overbaked them by just two minutes and they turned into hard biscuits. Now I always pull the tin out while the centre still looks slightly soft to the touch. The residual heat from the metal pan finishes the cooking process as they sit on the counter.
The molasses is doing more work than you’d think. Without it, the bars lose that dark, earthy depth and the sticky quality that makes them so satisfying. I’ve tried a few versions of spice bars and this one from Ina is the one I keep going back to because the ratio of cloves to ginger is exactly right.
Ina Garten Spicy Hermit Bars Recipe Ingredients
- 250g (9oz) plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 115g (4oz) unsalted butter, softened
- 200g (7oz) light brown sugar, packed
- 60ml (2fl oz) molasses
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 60g (2oz) chopped walnuts or pecans
- 75g (2.5oz) raisins or chopped dates
How To Make Ina Garten Spicy Hermit Bars Recipe
- Preheat the oven: Set the temperature to 180°C (350°F/Gas Mark 4) and line a 23cm (9in) square baking tin with greaseproof paper. Make sure the paper hangs over two sides so you can lift the bars out later.
- Mix dry ingredients: Whisk the plain flour, bicarbonate of soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. Continue whisking until the mixture is a uniform light brown colour with no lumps of soda visible.
- Cream butter and sugar: Beat the softened butter and light brown sugar in a large bowl with an electric whisk until the mixture looks pale and fluffy. Add the molasses, egg, and vanilla extract and mix again until the batter is smooth and dark.
- Combine wet and dry: Gradually tip the flour mixture into the butter mixture and stir with a wooden spoon until just combined. Gently mix in the walnuts and raisins until they are spread evenly through the thick dough.
- Bake the bars: Spread the dough into the lined tin and smooth the top with the back of a damp spoon. Bake for 18 to 22 minutes or until the edges are firm but the middle still has a tiny bit of give when pressed.
- Cool and slice: Leave the bars to sit in the tin for 15 minutes before using the paper handles to lift them onto a wire rack. Wait until they are completely cold before cutting them into squares with a sharp knife.
Recipe Tips
Use room temperature eggs. Cold eggs will cause the creamed butter and sugar to seize and clump together. Place your egg in a bowl of warm water for five minutes if you forgot to take it out of the fridge.
Don’t overmix the dough. Stop stirring the second you see the last streak of white flour disappear. Overworking the dough develops gluten which makes the bars tough and bready instead of soft and chewy.
Grease the paper handles. Rub a little butter on the greaseproof paper where it touches the sides of the tin. This stops the sticky molasses from gluing the bars to the pan as they cool.
Check your bicarbonate of soda. Use a fresh tub that has been opened for less than six months to ensure the bars rise properly. Old soda loses its potency and results in a flat, dense bake that lacks the right texture.
Let them ripen overnight. These bars actually taste better the next day as the spices have more time to blend. Wrap them in clingfilm once cold and wait 24 hours for the best flavour.
Wet your spoon. The dough is very sticky due to the molasses and sugar content. Dipping your metal spoon in water before smoothing the batter into the tin prevents it from pulling and sticking.
What To Serve With Spicy Hermit Bars
These bars are excellent with a hot cup of black tea or a spicy chai latte. They hold up well against the acidity of hot apple cider during the colder months.
For a proper dessert, serve them warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A thin drizzle of warm caramel sauce over the top makes them feel like a dinner party treat.
How To Store Spicy Hermit Bars
Fridge
Store the cut bars in an airtight container for up to 4 days at room temperature. Do not put them in the fridge as the cold air will dry out the sponge and make the molasses go hard.
Reheat
Place a single bar in the microwave for 10 seconds to soften the butter and bring back the chewiness. Be careful not to go longer or the sugar will become hot enough to burn your mouth.
Freeze
Wrap individual squares tightly in clingfilm and then a layer of aluminium foil. They will stay fresh in the freezer for up to 2 months and can be thawed on the counter in an hour.
Ina Garten Spicy Hermit Bars Recipe Nutrition Facts
Per serving (1 of 12):
- Calories: 210 kcal
- Protein: 2g
- Fat: 10g
- Carbohydrates: 30g
- Sugar: 18g
- Sodium: 110mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
They are a traditional American treat defined by a soft, chewy texture and a heavy blend of warm spices like cloves and ginger.
The molasses provides a unique moisture level and a deep smoky sweetness that cannot be achieved with sugar alone.
Yes, but the flavour will be much more intense and slightly more bitter so you might want to increase the brown sugar slightly.
Ina Garten Spicy Hermit Bars Recipe
Description
These dark and chewy bars are loaded with warm ginger and molasses for a nostalgic treat that stays soft for days.
Ingredients
Instructions
- Preheat the oven to 180°C (350°F/Gas Mark 4) and line a 23cm square tin.
- Whisk the flour, bicarbonate of soda, salt, and all the spices in a medium bowl.
- Cream the softened butter and light brown sugar until fluffy then beat in the molasses, egg, and vanilla.
- Gently fold the dry ingredients into the wet batter along with the nuts and raisins.
- Spread the dough into the tin and bake for 18 to 22 minutes until the edges are set.
- Leave to cool in the tin for 15 minutes before transferring to a wire rack.
- Slice into squares once completely cold to ensure clean edges.
