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Country Store Hermit Bars

(5 Votes)
Coming In:
24 bars
15 Min

Chewy, sweet, and wholesome, our homemade Country Store Hermit Bars make for a super-satisfying snack. Packing the old-time taste of a "Mom and Pop" country store, they bake up in a snap without leaving home.

What You'll Need:
  • 1 cup (2 sticks) butter, softened
  • 2 cups firmly packed light brown sugar
  • 2 eggs
  • 1/2 cup cold water
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 1/4 teaspoons ground cinnamon
  • 3 1/2 cups all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup chocolate chips
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.
  2. In a large bowl, cream together butter and brown sugar with an electric mixer. Blend in eggs.
  3. On low speed, beat in water, then baking soda, nutmeg, and cinnamon. Gradually mix in flour, about a third at a time. Stir in remaining ingredients. Place batter in prepared baking sheet.
  4. Bake 15 to 20 minutes, or until firm. Remove pan to a wire rack to cool. When cool, cut into bars.

For options? Feel free to add in some some chopped dates or cherries in place of the raisins or dried cranberries.

And how about a nice, cold glass of lemonade to wash down our cookies?

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Glad I added 1/2 tea. Ground cloves. Definitely needed a flavor boost. After baking, results are cake like. Probably will not make again.


I made these for a Relief Society function, and had alot of people ask for the recipe! Even my little grand niece, who's very picky about what she eats, loved them. Very good, and they freeze well too! I have added this recipe to my family collection.

The bars are great! My son-in-law, who claims he doesn't like cranberries, kept going back for more! This is a keeper recipe.

The bars are great! My son-in-law, who claims he doesn't like cranberries, kept going back for more! This is a keeper recipe.

Don't give up easily, so I baked these again. Decreased the flour to 2 1/2 cups and water to 1/4 cup. Increased the cinnamon to 2 teaspoons, left the nutmeg at 1 teaspoon and baked them 25 minutes. They came out much better with less flour and more cinnamon.

Very disappointing. Not good at all. Too much flour in recipe (3 1/2 cups). Flat tasting (no salt). Could not detect any cinnamon or nutmet flavor. Baking time was not enough. Put back in oven for another 15 minutes at 350 degrees. Will not bake again.

I wish when we post these recipes online that it would have a photo of the recipe posted, not always the same photo NOT posted. Thank you.

I second NDF asking about using peanut butter. There's a lot of butter in this recipe and I'd prefer to switch it our with PB. Thanks.

could i use peanut butter for the fat instead of the butter? more protein and then addition of nuts if i use the chunky kind! mmm mmm :-)

These sound absolutely scrumptious. Raisins and nuts are how my mother used to make them.

i was wondering the same. could you do some gulten free receipes since so many people need gluten free food now . thank you.

Red Bob's has an all puropse GF Flour

This does sound and looks good. But how about a gluten free version? Can Rice Flour be used here instead of regular flour?

My Wife says to try a brown rice flour or a gf all purpose flour. with the same measure

These are even better than I remember growing up. Moist and full of all sorts of good stuff. The kids love these when I add them to their lunch. YUM!


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