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Spicy Hermit Bars

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"I'm not certain how spicy hermits first became an all-American treat, but I'm glad they did. These chewy bars are so good you'll be making them over and over."

List of Ingredients

Bars:
â—¦ 1 ½ cups all-purpose flour
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon ground cloves
â—¦ ¼ teaspoon ground nutmeg
â—¦ ¼ teaspoon salt
â—¦ ½ cup vegetable shortening
â—¦ ¾ cup packed dark brown sugar
â—¦ ¼ cup molasses
â—¦ 2 large eggs, room temperature
â—¦ ¼ cup dark brewed coffee
â—¦ 2 cups dark raisins
â—¦ ½ cup chopped walnuts

Glaze:
â—¦ 2 cups powdered sugar
â—¦ ¼ cup dark brewed coffee


Recipe

Adjust the baking rack to the center of the oven and preheat to 350° F. Grease and lightly flour a 13x9-inch baking pan.

Make the bars:
Sift the flour, baking soda, cinnamon, cloves, nutmeg and salt into a mixing bowl; set aside. Combine the shortening and brown sugar in the bowl of an electric mixer fitted with a paddle. Beat at medium-high speed until thoroughly creamed, 4 to 5 minutes; then beat in the molasses. Scrape down the sides of the bowl with a rubber spatula and add in the eggs, one at a time, beating well after each addition.

Turn the mixer speed down to low, add in the dry ingredients, one-third at a time, mixing for about 10 minutes after each addition. When the batter is completely blended, pour in the coffee; increase the mixer speed to medium and beat for an additional 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Fold in the raisins and walnuts.

Spread the batter in the prepared baking pan and smooth the top. Bake until a cake tester or wooden pick comes out clean, though still a little moist, when inserted into the middle, 40 to 45 minutes. Be careful not to overcook.

Make the glaze:
Sift the powdered sugar into a mixing bowl. Make a small well in the center; pour in the coffee and whisk together until the mixture is blended and smooth. Pour the glaze over the top of the warm cake. Cool to room temperature before cutting into bars.

Makes 24 bars