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Spiced Apple Hermit Bars

Spiced Apple Hermit Bars

These old-fashioned hermit bars are soft, warmly spiced, and packed with diced apple, raisins, and walnuts. Brown sugar and molasses give the bars a chewy texture and deep caramel flavor that pairs well with coffee or tea.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 8

Ingredients

  • 1.5 tsp ground cinnamon
  • 0.5 cup walnuts (chopped)
  • 0.5 tsp baking soda
  • 1 large large egg (room temperature)
  • 6 tbsp unsalted butter (melted and cooled slightly)
  • 1 cup tart apple (peeled and finely diced)
  • 1 tbsp powdered sugar (for dusting)
  • 0.25 tsp fine salt
  • 0.25 tsp ground nutmeg
  • 0.5 cup raisins
  • 1.5 cups all-purpose flour
  • 0.75 cup packed light brown sugar
  • 2 tbsp unsulfured molasses
  • 0.5 tsp ground ginger
  • 1 tsp vanilla extract

Instructions

  1. Place a rack in the center of the oven, preheat the oven to 350°F (175°C), and line an 8-inch square metal baking pan with parchment paper so that two sides overhang for easy lifting.
  2. Set a medium bowl on the counter and whisk together 1.5 cups all-purpose flour, 0.5 tsp baking soda, 0.25 tsp fine salt, 1.5 tsp ground cinnamon, 0.5 tsp ground ginger, and 0.25 tsp ground nutmeg for 30 seconds, until the leavening and spices are evenly dispersed.
  3. Add 6 tbsp melted and slightly cooled unsalted butter, 0.75 cup packed light brown sugar, and 2 tbsp unsulfured molasses to a large mixing bowl, then whisk vigorously for about 1 minute, until glossy and smooth.
  4. Add 1 large room-temperature egg and 1 tsp vanilla extract to the butter mixture, then whisk for 45-60 seconds, until the mixture looks thick, shiny, and fully combined.
  5. Add the dry ingredients to the large bowl and fold with a flexible spatula for about 1 minute, just until no dry streaks of flour remain; the batter will be thick and sticky.
  6. Fold in 1 cup peeled and finely diced tart apple, 0.5 cup raisins, and 0.5 cup chopped walnuts with the spatula for 30-45 seconds, until the fruit and nuts are evenly distributed without overmixing the batter.
  7. Scrape the batter into the prepared 8-inch square pan and use an offset spatula or the back of a spoon to spread it into an even layer that reaches all corners.
  8. Bake the pan on the center rack at 350°F (175°C) for 26-30 minutes, rotating the pan once after 15 minutes, until the top is set, the edges are lightly browned, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  9. Transfer the pan to a wire rack and cool the hermit slab in the pan for 20 minutes, until it is firm enough to lift without bending.
  10. Use the parchment overhang to lift the slab from the pan onto the wire rack, then cool for another 20 minutes, until just warm or room temperature for clean slicing.
  11. Dust the top evenly with 1 tbsp powdered sugar using a fine-mesh sieve, then cut the slab with a sharp knife into 8 rectangular bars, wiping the blade between cuts for neat edges.
  12. Serve the bars at room temperature, or store them in an airtight container at cool room temperature for up to 3 days, where they will become slightly softer and more flavorful.

Nutrition (per serving)

  • Calories: 287
  • Protein: 4 g
  • Fat: 12 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Sugar: 25 g
  • Sodium: 155 mg

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