Cherry-Ginger Hermit Bars
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
These chewy hermit bars combine dried cherries and candied ginger with warm spices, topped with an orange glaze. A classic New England treat perfect for any occasion.
Ingredients
- Nonstick cooking spray
- 710 ml all-purpose flour
- 4.93 ml baking soda
- 4.93 ml cinnamon
- 2.46 ml kosher salt
- 177 ml unsalted butter at room temperature
- 237 ml granulated sugar
- 118 ml molasses
- 118 ml dried cherries chopped
- 78.9 ml candied ginger chopped
- sliced candied ginger for serving
- 118 ml confectioners’ sugar
- 4.93 ml orange zest
- orange zest for serving
- 29.6 ml fresh orange juice
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.7 mg
- Iron: 1.08 mg
- Magnesium: 20.8 mg
- Phosphorus: 21.1 mg
- Potassium: 125 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick cooking spray
- 710 ml all-purpose flour
- 4.93 ml baking soda
- 4.93 ml cinnamon
- 2.46 ml kosher salt
- 237 ml granulated sugar
- 118 ml molasses
- 118 ml confectioners’ sugar
- 4.93 ml orange zest
- 29.6 ml fresh orange juice
Prepare
- 177 ml unsalted butter, at room temperature
- Chop 118 ml dried cherries
- Chop 78.9 ml candied ginger
- sliced candied ginger, for serving
- orange zest, for serving
Let's Cook
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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.
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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.
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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).
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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.
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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.