Walnut Raisin Molasses Bars

Name: Walnut Raisin Molasses Bars
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 16 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) unsulfured molasses; ⅓ cup (80 ml) neutral oil (vegetable or canola); ½ cup (100 g) packed light brown sugar; 1 large egg, at room temperature; 2 cups (240 g) all-purpose flour; 1 tsp (5 g) baking soda; 1½ tsp (3 g) ground cinnamon; ½ tsp (1 g) ground clove; ¼ tsp (½ g) ground nutmeg; ½ tsp (3 g) kosher salt; 1½ cups (170 g) raw walnut pieces, coarsely chopped; 1 cup (150 g) raisins

From the MyKitchenBank Kitchen

These chewy Middle Eastern-inspired molasses bars combine deep, complex molasses with toasted walnuts, plump raisins, and warm spices like cinnamon and clove. The bars have a dense, fudgy crumb with a slight spiced finish—perfect for tea or as a satisfying afternoon treat. They're easy to make and develop more flavor as they sit, making them ideal for ahead-of-time baking.

Prep: 15 min
Cook: 28 min
Wait: 30 min
Total: 1 hr 13 min
Makes: 16 bars (one 9×13-inch pan)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal
Have all dry ingredients measured and combined before mixing the wet ingredients

1
Mix wet ingredients
- In a large bowl, whisk together molasses, oil, and brown sugar until well combined and the sugar begins to dissolve, about 1 minute.
- The mixture should look smooth and glossy.
- Add the egg and whisk until fully incorporated, about 30 seconds.
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Ready when: mixture is smooth and homogeneous
Tip: Make sure your egg is at room temperature so it incorporates smoothly without cooling the batter.
2
Combine dry ingredients
- In a small bowl, whisk together flour, baking soda, cinnamon, clove, nutmeg, and salt until no lumps remain and the spices are evenly distributed throughout the flour.
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Ready when: mixture is uniform and light tan
Tip: Whisking the dry ingredients prevents spice clumps and ensures even flavor throughout the bars.
3
Fold in dry mix
- Pour the dry ingredients into the wet mixture and fold together with a rubber spatula, using about 15 strokes, until just combined.
- Do not overmix—a few streaks of flour are fine.
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Ready when: dry ingredients are mostly incorporated with minimal lumps visible
Tip: Overmixing develops gluten and makes the bars tough rather than chewy. Stop while the batter still looks slightly shaggy.
4
Add nuts and raisins
- Fold in the chopped walnuts and raisins until evenly distributed, about 5–6 strokes.
- The batter should be thick and studded with nuts and fruit.
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Ready when: walnuts and raisins are distributed throughout without clumps
Tip: Chopping the walnuts into varied sizes gives a better texture—some bits stay tender while larger chunks provide pleasant crunch.
5
Transfer to pan and spread
- Pour the batter into your prepared 9×13-inch pan.
- Using a damp spatula or the back of a spoon, gently spread the batter in an even layer, leaving about ¼ inch from the edges of the pan.
- The batter is thick and will not spread easily—take your time and don't press hard, or you'll overwork it.
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Ready when: batter fills the pan in an even, level layer
Tip: Use a damp spatula or your damp fingers to spread—the moisture prevents sticking while you work the thick batter into place.
6
Bake until setOven 350°F / 175°C
- Place the pan in your preheated 350°F (175°C) oven.
- Bake for 25–28 minutes, until the top is matte and slightly firm to the touch, and a toothpick inserted into the center comes out with a few moist crumbs clinging to it—not wet, but not completely clean.
- The edges should pull away slightly from the sides of the pan.
- The bars will continue to firm up as they cool.
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Ready when: top is dry to the touch, edges have pulled away slightly from the pan, and a toothpick shows moist crumbs (not wet batter)
Tip: Check at 25 minutes—overbaking makes them dry and caky. The bars should still feel slightly underbaked when hot; they firm up dramatically as they cool.
7
Cool in pan
- Remove the pan from the oven and set it on a wire rack to cool at room temperature for at least 30 minutes.
- The bars will continue to set as they cool.
- You can serve them warm, but they're easier to cut once they're completely cool.
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Ready when: bars are cool to the touch and feel set throughout
Tip: Resist cutting while warm—the bars are fragile and will fall apart. Cooling is essential for a clean cut and proper texture.
8
Cut and serve
- Once cooled, lift the bars out of the pan using the parchment overhang.
- Place on a cutting board and use a sharp knife to cut into 16 equal bars (cut into a 4×4 grid).
- Wipe your knife clean between cuts for neat edges.
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Ready when: bars are cut into even pieces with clean edges
Tip: A hot, wet knife makes cleaner cuts through the dense molasses base without dragging the nuts and raisins.

Good to know

Tips

These bars have a dense, chewy crumb similar to a brownie, not a cake-like texture. This is intentional and comes from the high molasses ratio and minimal flour.
Unsulfured molasses has a cleaner, more authentic flavor than sulfured; it's worth seeking out for the best taste.
If your kitchen is very warm, chill the batter for 15 minutes before spreading—warm batter is harder to manage and may spread unevenly.
For a Middle Eastern twist, dust the finished bars with a pinch of ground cardamom or a light dusting of cocoa powder after baking, while still warm.

Make ahead

These bars actually taste better after 1–2 days, once the spices have mellowed and the flavors have married. The recipe is ideal for baking ahead."

Storage & reheating

Store cooled bars in an airtight container at room temperature for up to 1 week. They will soften slightly and develop a more uniform, chewy texture over time. For longer storage, wrap bars individually in plastic wrap and freeze in an airtight container for up to 3 months. Thaw at room temperature for about 1 hour before serving. Do not refrigerate, as cold makes them stale.

Substitutions

raw walnut pieces → pecans or almonds. Pecans add a buttery sweetness; almonds are slightly more delicate. Use the same weight.
raisins → dried currants, dried apricots (chopped), or a mix of dried fruits. Currants are more tart; apricots add brightness. Keep the total weight the same.
unsulfured molasses → dark honey or date syrup (use 3/4 cup honey plus 1/4 cup additional brown sugar for moisture). Molasses has a unique depth, but honey creates a lighter, slightly floral bar. Not an exact replacement but similar in structure.
ground cinnamon → increase clove to 1 tsp and add 1/2 tsp ground ginger for a spicier profile. This shifts the flavor toward warm spice rather than cinnamon's sweetness. Works well for a more assertive bar.