Cherry-Ginger Hermit Bars

Let's Cook

1. Step 1.

   Heat the oven to 350°F. Lightly coat a 9x13-inch metal baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on the two long sides, then spray the parchment with cooking spray.

2. Step 2.

   In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon kosher salt until combined; set aside.

3. Step 3.

   Using an electric mixer, beat ¾ cup (1½ sticks) unsalted butter (at room temperature) and 1 cup granulated sugar in a large bowl on high speed until light and fluffy, about 3 minutes. Add ½ cup molasses and mix until fully incorporated. Reduce speed to low and gradually add the flour mixture, beating until a soft dough forms. Fold in ½ cup dried cherries (chopped) and ⅓ cup candied ginger (chopped).

4. Step 4.

   Using your hands, press the dough evenly into the prepared pan. Bake until puffed and just barely pulling away from the sides, 25 to 30 minutes (it will continue cooking in the pan). Let cool completely in the pan.

5. Step 5.

   While the bars cool, make the glaze: In a medium bowl, whisk together ½ cup confectioners’ sugar, 1 teaspoon orange zest, and 2 tablespoons fresh orange juice until smooth. Once the bars are cool, drizzle the glaze over them, then sprinkle with additional orange zest and sliced candied ginger if desired.