Ina Garten’s Spicy Hermit Bars are made with butter, brown sugar, egg, molasses, flour, baking soda, ginger, cinnamon, cloves, salt, golden raisins, crystallized ginger, confectioners’ sugar, rum, and lemon zest creating a savory treat that takes a one hour to be ready!
Try More Ina Garten Recipes:
🤎 Why You’ll Love This Spicy Hermit Bars Recipe:
- Bursting with flavor from a blend of spices like ginger, cinnamon, and cloves.
- The chewy texture, thanks to golden raisins and minced crystallized ginger.
- Easy preparation with simple ingredients you likely have on hand.
- Versatile – enjoy as a snack, dessert, or with your favorite hot beverage.
❓ What Is Ina Garten’s Spicy Hermit Bars Recipe?
Ina Garten’s Spicy Hermit Bars feature a blend of butter, brown sugar, molasses, spices, flour, raisins, and crystallized ginger, topped with a rum glaze and lemon zest for a cozy, flavorful treat.
🥜 Ina Garten Spicy Hermit Bars Ingredients
- ¼ pound (1 stick) unsalted butter, at room temperature
- 1 cup light or dark brown sugar, lightly packed
- 1 extra-large egg, at room temperature
- ¼ cup unsulphured molasses
- 2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground cloves
- ½ teaspoon kosher salt
- ½ cup golden raisins
- 1/3 cup minced crystallized ginger (not in syrup)
- 1 cup sifted confectioners’ sugar
- Dark rum, such as Mount Gay
- Grated lemon zest
🥮 How To Make Ina Garten Spicy Hermit Bars
- Set the oven temperature to 375 degrees. Use parchment paper to line a sheet pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter for 2 minutes, or until light and airy.
- Low speed while mixing in the egg and molasses; scrape down the bowl as needed.
- Put the salt, ground ginger, cinnamon, cloves, and baking soda into a large bowl and sift it together.
- Add the dry ingredients to the butter mixture slowly while mixing on low speed, just until incorporated.
- Stir in the crystallized ginger and raisins. Put plastic wrap over the bowl and set it in the fridge for 30 minutes.
- Place the dough on a lightly floured surface, shape it into a disk using palms that are also lightly floured, and divide it in half.
- Separate the halves on the prepared sheet pan and roll each into a 12-inch log. Bake for 20 minutes, and the logs will still be soft in the middle.
- Combine 5–6 teaspoons of rum with the confectioners’ sugar and mix to make a pourable glaze.
- While the logs are still warm, use a teaspoon to spread the glaze back and forth on them, and then sprinkle with lemon zest. Let it cool. Slice each log crosswise into bars that are 1½ inches broad.
💭 Recipe Tips
- Ensure ingredients like butter and egg are at room temperature for proper incorporation.
- Chilling the dough helps it firm up for easier shaping and slicing.
- Don’t overbake; the bars should be soft in the middle when removed from the oven.
- Customize by adjusting the amount of spice or adding nuts for extra crunch.
🥂 What To Serve With Spicy Hermit Bars?
Serve Spicy Hermit Bars with a cup of Pomegranate Cosmo or Autumn Sangria, a bowl of fresh Fruit Salad, a scoop of Cream Cheese Frosting, dollop of Whipped Cream.
🎚 How To Store Leftovers Spicy Hermit Bars?
- At Room Temperature: Preserve leftover spicy hermit bars in a suitable bag for up to 3 days.
- In The Fridge: Leftover spicy hermit bars can be refrigerated in a sealed container for up to a week.
- In The Freezer: Wrap tightly leftover spicy hermit bars and freeze them for up to 3 months. Thaw in the fridge before enjoying.
🥵 How To Reheat Leftovers Spicy Hermit Bars?
- In The Oven: Arrange leftover spicy hermit bars on a baking sheet and heat them at 350°F for 3 to 5 minutes until warmed through.
- In The Microwave: Heat leftover spicy hermit bars on a microwave-safe plate for 10 to 15 seconds until warm.
- In The Air Fryer: Reheat leftover spicy hermit bars in an air fryer basket at 350°F for 2 to 3 minutes until warmed.
FAQs
Why are my spicy hermit bars crumbly?
Your spicy hermit bars may become crumbly if the dough is overmixed or if they are overbaked, causing excess dryness.
Why do my spicy hermit bars taste like bread?
Your spicy hermit bars might taste like bread if there’s too much flour or if the spices aren’t adequately balanced.
Why are my spicy hermit bars raw in the middle?
Your spicy hermit bars may be raw in the middle if they are underbaked or if the oven temperature is too low.
How do you know when spicy hermit bars are done?
Spicy hermit bars are done when they are lightly browned around the edges and still slightly soft in the middle.
Try More Ina Garten Recipes:
Ina Garten Spicy Hermit Bars Nutrition Facts
Amount Per Serving
- Calories 255
- Total Fat 7g
- Saturated Fat 4g
- Cholesterol 30mg
- Sodium 188mg
- Carbohydrates 47g
- Dietary Fiber 1g
- Sugar 32g
- Protein 3g
Ina Garten Spicy Hermit Bars
Description
Ina Garten’s Spicy Hermit Bars are made with butter, brown sugar, egg, molasses, flour, baking soda, ginger, cinnamon, cloves, salt, golden raisins, crystallized ginger, confectioners’ sugar, rum, and lemon zest creating a savory treat that takes a one hour to be ready!
Ingredients
Instructions
- Set the oven temperature to 375 degrees. Use parchment paper to line a sheet pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter for 2 minutes, or until light and airy.
- Low speed while mixing in the egg and molasses; scrape down the bowl as needed.
- Put the salt, ground ginger, cinnamon, cloves, and baking soda into a large bowl and sift it together.
- Add the dry ingredients to the butter mixture slowly while mixing on low speed, just until incorporated.
- Stir in the crystallized ginger and raisins. Put plastic wrap over the bowl and set it in the fridge for 30 minutes.
- Place the dough on a lightly floured surface, shape it into a disk using palms that are also lightly floured, and divide it in half.
- Separate the halves on the prepared sheet pan and roll each into a 12-inch log. Bake for 20 minutes, and the logs will still be soft in the middle.
- Combine 5–6 teaspoons of rum with the confectioners’ sugar and mix to make a pourable glaze.
- While the logs are still warm, use a teaspoon to spread the glaze back and forth on them, and then sprinkle with lemon zest. Let it cool. Slice each log crosswise into bars that are 1½ inches broad.
Notes
- Ensure ingredients like butter and egg are at room temperature for proper incorporation.
Chilling the dough helps it firm up for easier shaping and slicing.
Don’t overbake; the bars should be soft in the middle when removed from the oven.
Customize by adjusting the amount of spice or adding nuts for extra crunch.