Stonewall Kitchen, LLC

Sunday, February 8, 2009

Today is Molasses Bar Day!

Today is Molasses Bar Day! I occasionally have to admit to not knowing much about a certain food, and this is one of them. However, upon more research, I have to honestly say that I am bummed that I have missed out all of these years on enjoying Molasses Bars, they sound divine!

(image from

There are many variations, and some have a nice drizzle of sweet frosting as well. Here is a recipe that I liked, from Epicurious. They are not called Molasses Bars, but they certainly have all of the elements of the other kinds of bars that I found. Enjoy!

Crystallized-Ginger Spice Bars
Gourmet September 1996

Yield: Makes about 46 bars


3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup unsulfured molasses
1 large egg
3 ounces crystallized ginger, chopped coarse (about 1/2 cup)
1 1/2 tablespoons freshly grated orange zest


In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.

On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.

(After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)

Preheat oven to 350° F. and lightly butter 2 baking sheets.

Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.

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