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Iced Hermits

Iced Hermits

  • Total Time: 50 mins
  • Yield: 24 1x




  • 1 stick unsalted butter, room temperature, plus more for greasing the pan
  • 1 ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ¾ cup raisins
  • ½ cup crystallized ginger, coarsely chopped
  • ¼ cup pure maple syrup
  • 1 large egg, plus 1 large egg yolk
  • 1 ¼ cups packed dark brown sugar


  • ¼ cup packed light brown sugar
  • 2 tablespoons milk (I used skim)
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 2 cups confectioners’ sugar (more if needed)
  • ½ cup crystallized ginger, coarsely chopped


  1. Make the bars. Preheat oven to 350 degrees F. Butter a rimmed baking sheet about 10 by 15 inches, line it with parchment, and butter the parchment.
  2. In a medium bowl, stir together flour, baking powder, baking soda, ginger, cinnamon, cloves, pepper, and salt. In a large bowl, cream together butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs and maple syrup and beat until once again light and fluffy. Add the flour and mix until just combined. Add the raisins and crystallized ginger, mixing only until distributed throughout.
  3. Spread the dough in the prepared pan and bake, rotating halfway through, until firm to the touch, slightly cracked, and a toothpick comes out with only a few moist crumbs, 18-22 minutes. Cool completely in pan.
  4. When completely cooled, make the glaze. In a medium saucepan, combine brown sugar, milk, and butter. Cook over medium heat, stirring frequently until the butter is melted and sugar dissolved. This should only take a few moments. Remove the pan from the heat and stir in vanilla and confectioners’ sugar 1/2 cup at a time. Continue adding confectioners’ sugar until the glaze is thick, yet spreadable. Drizzle glaze over bars immediately so it does not harden. Sprinkle with crystallized ginger and allow glaze to set. Once the glaze is firm, cut and serve.
  5. May be stored at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.


Recipe adapted from Martha Stewart

  • Prep Time: 25 mins
  • Cook Time: 25 mins