Servings: 24 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
For years I have been pilfering my mom’s big recipe box and copying down all of my old favourites.
I suppose that I could just photocopy the entire box full of recipes, but there is something I always loved about browsing through the box from time to time, pulling out recipes that catch my eye or spark a memory.
This recipe for chewy hermit bars was wedged into the overstuffed cookie section of that big memory box.
Back in my university days I was on a mission to gather my own collection of favourites so on visits home I’d copy pages and pages of recipes onto recipe cards and store them in a little recipe box.
That’s what led to this delightful little message…
I have a whole stack of cookie recipes that have written at the bottom in tiny print (and not in my handwriting): “and send home to Tim.”
That little note from my twin brother still makes me smile.
The recipe is versatile. Sometimes I use dried cranberries in place of the currants and I love to drizzle them with a little glaze.
Mom thinks that she wrote out this particular hermit bars recipe while watching a Martha Stewart episode and sure enough I found it on the Martha Stewart website. But I also found it in my book “Rosie’s All-Butter, Cream-Filled, Sugar-Packed Baking Book” so may be it’s one of those recipes that has been around for so long that it’s everywhere.
The fact that it’s in some pretty popular places just goes to show that it’s a keeper.
Mom’s Chewy Hermit Bars Recipe
- 2 cups + 2 Tbsp flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ginger
- ¼ tsp cloves
- ¼ tsp salt
- ½ cup butter
- 1 cup brown sugar
- ¼ cup Crosby’s Fancy Molasses
- 1 large egg
- ¾ cup raisins (or dried cranberries)
- Combine dry ingredients in a medium bowl.
- In a large bowl cream the butter and sugar. Add the molasses and then the egg.
- Combine well then stir in the dry ingredients.
- When it comes together as a dough add the raisins.
- Divide dough in half and form each piece into a 12” log.
- Place in a parchment lined baking sheet a few inches apart.
- Flatten the logs slightly.
- Bake at 375 F for 18 minutes.
- Start checking them at the 15 minute mark because you don’t want them to get dark around the edges.
- Remove from oven, cool on the pan and cut into strips on the diagonal.
- “Bake and send home to Tim”
One more thing…
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A few months back I fiddled with this exact same hermit recipe to create chocolate hermits with vanilla glaze.