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There’s something about the scent of warm spices and dark molasses that feels like a hug from the inside out. To me, the best recipes are the ones that make you feel like a kitchen pro without any fuss—and these Spiced Molasses Bars are exactly that. They come together in one bowl, delivering all the deep, complex sweetness of gingerbread in a simple, chewy bar. This is the ultimate comfort food recipe: a warm, nostalgic bite that pairs perfectly with a quiet cup of tea.

I love making these bars during the busy season because they’re such a fantastic addition to your lineup of Christmas dessert ideas. As they bake, they fill your home with the coziest aroma, making them perfect for holiday baking. They truly stand out as unique Christmas cookies, a delightful and chewy alternative to more common holiday treats.

Whether you’re curating a platter of Christmas sweets or just need some reliable easy Christmas treats to share with neighbors, these gingerbread bars are a wonderful choice. They feel special yet wonderfully simple, making them a star for all your Christmas baking ideas.

Nothing beats a great Spiced Molasses Bars. Whether you're a fan of Christmas Cookie or want to try something from our Crockpot Recipes selection, keep scrolling!

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Why You’ll Love This Spiced Molasses Bars

Easy & One-Bowl: Minimal cleanup with maximum cozy aroma.
Deep, Complex Flavor: Dark molasses and warm spices create a rich, bittersweet taste.
Perfectly Chewy Texture: Soft, tender center with satisfyingly firm edges.
Better with Age: Flavors meld and deepen overnight for a superior make-ahead treat.

Ingredients & Tools

1/2 cup (115 g) unsalted butter, melted and slightly cooled
1/2 cup (120 ml) dark molasses (not blackstrap)
3/4 cup (150 g) light brown sugar, packed
1 large egg, at room temperature
1 tsp pure vanilla extract
1 1/2 cups (188 g) all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly ground black pepper (trust me!)
1/4 cup (50 g) granulated sugar, for rolling (optional)

Tools: 1 large mixing bowl, whisk, 8×8-inch baking pan, parchment paper

Notes: Using dark molasses instead of blackstrap is key here—it provides that robust, bittersweet flavor without being overly harsh. And don’t skip the black pepper! It sounds unusual, but it adds a subtle, warm heat that makes the other spices really sing.

Nutrition (per serving)

Calories:	220 kcal
Protein:	2 g
Fat:	8 g
Carbs:	37 g
Fiber:	1 g

Serves: 16 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Why dark molasses and not blackstrap? Blackstrap molasses has a very intense, almost medicinal bitterness that can overpower the other flavors in these bars. Dark molasses gives you that deep, caramel-like flavor without the harshness, which is exactly what we’re after.
Does the butter temperature matter? Yes, it really does. You want your melted butter to be just warm to the touch, not piping hot. If it’s too hot, it can start to cook the egg when you mix it in, which we definitely want to avoid for a smooth, emulsified batter.
What’s the deal with the black pepper? I know it seems odd in a sweet recipe, but a little pinch of freshly ground black pepper is a classic addition in many old-school gingerbread recipes. It doesn’t make the bars taste peppery; instead, it provides a gentle, warming background note that enhances the ginger and cinnamon beautifully.
Can I use a different pan size? An 8×8-inch pan is ideal for the perfect bar thickness. If you use a 9×9, the bars will be thinner and bake much faster, so you’ll need to reduce the baking time by a few minutes and watch them carefully.

How to Make Spiced Molasses Bars

Step 1: Preheat your oven to 350°F (175°C). Take your 8×8-inch baking pan and line it with parchment paper, leaving a little overhang on two opposite sides. This little trick is your best friend—it creates “handles” that will let you lift the entire slab of bars out of the pan later for super clean cutting. Lightly grease any exposed parts of the pan.

Step 2: In your large mixing bowl, combine the melted (and slightly cooled) butter, dark molasses, and packed brown sugar. Whisk them together vigorously for a good minute or two. You’ll notice the mixture will become smoother, thicker, and slightly paler in color. This step is important for dissolving the sugar and creating a homogenous base.

Step 3: Add the room-temperature egg and vanilla extract to the molasses mixture. Whisk again until everything is perfectly combined and the mixture looks glossy and emulsified. If your butter was too hot, you might see little cooked egg bits, which is why we let it cool first! The batter should be smooth and fluid.

Step 4: Now, it’s time for the dry ingredients. Place a sieve over the bowl and add the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper. Sift everything directly into the wet ingredients. This not only combines the dry ingredients but also aerates the flour, promising a lighter texture in your finished bars.

Step 5: Switch from a whisk to a spatula now. Gently fold the dry ingredients into the wet until you no longer see any streaks of flour. Be careful not to overmix! A few tiny lumps are perfectly fine. The batter will be thick, sticky, and incredibly fragrant from all those spices.

Step 6: Transfer the batter to your prepared pan. It will be quite thick, so use your spatula to spread it into an even layer, making sure to get it into all the corners. For a little extra sparkle and texture, you can sprinkle the top evenly with the optional granulated sugar. It creates a delightful, delicate crunch on top.

Step 7: Bake for 23-27 minutes. You’ll know they’re done when the edges look set and are pulling slightly away from the sides of the pan, and the top is dry and springy to a light touch. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. Be careful not to overbake, as that’s the key to a chewy center.

Step 8: This is the hardest part—let the pan cool completely on a wire rack. I know it’s tempting, but cutting into warm bars will result in a messy crumble. As they cool, they set up and develop that perfect, fudgy-chewy texture we’re aiming for. Once completely cool, use the parchment paper handles to lift the whole block out before slicing.

Storage & Freshness Guide

Fridge: Not recommended; store at room temperature for best texture.
Freezer: Wrap tightly and freeze for up to 3 months; thaw at room temperature.
Reviving: Warm briefly in oven or microwave to refresh softness and aroma.

Serving Suggestions

Complementary Dishes

A sharp cheddar cheese plate — The salty, tangy punch of a good aged cheddar creates a fantastic flavor contrast with the sweet, spiced bars. It’s a classic pairing for a reason.
Spiced pear and arugula salad — The peppery arugula and sweet, soft pears echo the warm spices in the bars and make the whole meal feel balanced and thoughtful.
A bowl of creamy butternut squash soup — The sweet, earthy notes of the soup are a wonderful lead-in to the deep molasses and spice of the bars for a perfectly cozy lunch or light dinner.

Drinks

Strong black coffee — The bitterness of the coffee cuts through the richness of the bar beautifully, making each bite taste fresh and new.
Earl Grey tea with a splash of milk — The bergamot in the tea has a citrusy flair that complements the warm spices, while the milk adds a soothing creaminess.
A glass of cold whole milk — Sometimes, the classic is the best. The cold, creamy milk is the ultimate comfort partner for these spiced, chewy bars.

Something Sweet

Vanilla bean ice cream — Serve a warm bar (gently reheated) with a scoop of cold, high-quality vanilla ice cream. The hot-and-cold, soft-and-creamy contrast is absolutely divine.
Whipped mascarpone cream — Sweeten some mascarpone with a little powdered sugar and vanilla, then whip it until light. Its rich, tangy flavor is a dream with the molasses.
Candied ginger — For the true ginger-lover, a few pieces of finely chopped candied ginger sprinkled on top adds an extra kick of spice and a chewy, sugary texture.

Top Mistakes to Avoid

Mistake: Using blackstrap molasses. I’ve mentioned it before, but it’s the number one mistake. Its intensely bitter, almost metallic flavor will dominate the bars and throw the entire balance of sweetness and spice completely off.
Mistake: Overmixing the batter. Once you add the flour, you want to mix just until it’s incorporated. Overmixing develops the gluten in the flour, which can make your bars tough and cakey instead of tender and chewy.
Mistake: Overbaking. It’s so easy to do because the center might still look a little soft. But remember, the bars continue to cook and set as they cool in the pan. Taking them out when a toothpick has moist crumbs is the secret to a fudgy center.
Mistake: Cutting while warm. I’ve messed this up before too, in my impatience. The structure of the bars hasn’t set yet, and you’ll end up with a gooey, crumbly mess instead of clean, defined squares.

Expert Tips

Tip: Brown your butter for a nutty twist. Instead of just melting the butter, take it a step further and brown it. Let it cool slightly before using. The nutty, toasty flavor of brown butter adds an incredible depth that pairs wonderfully with the molasses and spice.
Tip: Let the batter rest. If you have an extra 30 minutes, cover the bowl of batter and let it sit at room temperature before baking. This allows the flour to fully hydrate and the flavors to meld, resulting in a more complex taste and a better texture.
Tip: Use a plastic knife for cutting. For the absolute cleanest cuts with no crumbs sticking to the blade, use a plain plastic knife. It sounds strange, but it glides through the dense, chewy bars without dragging or tearing.
Tip: Boost the spice over time. If you find you love a really spicy bar, try making the batter and then storing it, covered, in the refrigerator overnight. The spices will bloom and intensify, giving you an even more powerful flavor punch.

FAQs

Can I make these bars gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands that include xanthan gum. The texture might be a tiny bit more crumbly, but they will still be deliciously chewy and full of flavor. Just be sure to mix until *just* combined to avoid a gritty texture.

How should I store these, and how long do they last?
Store the cooled bars in an airtight container at room temperature. They will stay fresh and maintain their perfect chewy texture for up to 5 days. You can also layer them between sheets of parchment paper to prevent them from sticking together. Honestly, I think they taste best on day two or three after the flavors have had more time to get to know each other.

My bars came out cakey instead of chewy. What happened?
This usually points to two possible issues. First, you might have overmixed the batter after adding the flour, which developed too much gluten. Second, they were likely overbaked. Even just a few extra minutes in the oven can transform the texture from fudgy to cakey. Next time, set a timer for the lower end of the range and check them early.

Can I freeze the baked bars?
Yes, they freeze beautifully! Make sure the bars are completely cooled, then wrap individual bars or the whole slab tightly in plastic wrap, followed by a layer of aluminum foil. They’ll keep in the freezer for up to 3 months. Thaw at room temperature, or warm them gently in the oven or microwave for a fresh-from-the-oven treat.

What can I use if I don’t have dark molasses?
In a pinch, you can use a blend of light molasses and a tablespoon of maple syrup to approximate the flavor, though it won’t be as robust. Alternatively, you could use a very dark honey, but the flavor profile will shift significantly, becoming more floral and less deep and caramel-like. It’s worth the trip to the store for the real thing!