Helpful Tips
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Candied citrus peel is traditional and adds authentic flavor. If skipping it, soak ½ cup raisins in orange juice for 10 minutes before using.
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Avoid blackstrap molasses—it’s too bitter. Mild or full-flavor varieties work best.
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These bars taste even better the next day as the spices mellow and the texture softens.
👩🍳 Step-by-Step Directions
1. Prepare the Pan and Oven
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking pan and line it with parchment paper.
2. Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
3. Cream the Wet Ingredients
Beat the butter and brown sugar until light and fluffy.
Add the molasses, eggs, and orange zest, mixing until smooth and well combined.
4. Combine
Gradually add the dry ingredients, mixing just until incorporated.
Fold in the candied peel (or dried fruit) and chopped nuts.
5. Bake
Spread the batter evenly into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the bars cool completely in the pan.
6. Glaze
Stir together the powdered sugar and lemon juice until smooth and pourable.
Drizzle over the cooled bars and allow the glaze to set for 15–20 minutes before slicing.
🍴 Serving & Storage
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Best enjoyed after 24 hours for deeper flavor and softer texture.
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Store in an airtight container at room temperature for up to 2 weeks.
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Freeze unglazed bars for up to 2 months; thaw and glaze before serving.
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For gifting, wrap individual bars in parchment, tie with twine, and place in a festive tin.