The Chew: Ina Garten Spicy Hermit Bars Recipe

The Chew: Ina Garten’s Spicy Hermit Bars

Famous chef, author, and source of beautiful party inspiration Ina Garten joined The Chew to enthusiastic applause. She was thrilled to join Michael Symon in the kitchen, as she shared how blessed she was to be celebrating yet another year with the love of her life, her husband. Ina is famous for creating elegant and flavorful recipes, so it’s no surprise she was asked to bring a recipe of her own to share on the show. She brought the recipe for her Spicy Hermit Bars, and showed viewers how they can create a gourmet dessert at home.

To get the recipe and cook like Ina, click next page.

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The Chew: Ina Garten Spicy Hermit Bars Recipe Ingredients

Ina Garten Spicy Hermit Bars

Ina Garten joined The Chew to share the recipe for her Spicy Hermit Bars, a delectable dessert! (avlxyz / Flickr)

  • 1 C light or dark brown sugar – lightly packed
  • 1/4 C unsulphured molasses
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/3 C crystallized ginger – minced, not in syrup
  • dark rum
  • 1/4 lb unsalted butter – at room temperature
  • 1 extra-large egg – at room temperature
  • 2 C all-purpose flour + 2 tbsp
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cloves
  • 1/2 C golden raisins
  • 1 C confectioners’ sugar – sifted
  • lemon zest – grated

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Ina Garten: The Chew Spicy Hermit Bars Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Line a baking sheet with parchment paper
  3. Put the brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment
  4. Beat on medium speed for two minutes, then turn the speed to low and add the egg
  5. Scrape down the sides of the bowl, then mix in the molasses
  6. Sift together the baking soda, flour, cinnamon, ground ginger, cloves, and salt
  7. While the mixer is on low, carefully add the dry ingredients, mixing until just combined
  8. Mix in the raisins and crystallized ginger
  9. Cover the bowl with plastic wrap and store in the fridge for 30 minutes
  10. Turn the dough out onto a lightly floured surface and shape into a disk
  11. Cut the disk in half, then roll each half into a 12-inch long log
  12. Place the logs 3 inches apart on the prepared baking sheet and bake in the oven for 20 minutes
  13. Meanwhile, whisk the confectioners’ sugar with 5-6 tsp rum to make a pourable glaze
  14. While the logs are still warm, pour the glaze back and forth across the logs, then sprinkle them with lemon zest
  15. Let the glazed logs cool, then cut each one crosswise into 1 1/2-inch-wide bars

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