Dec 17, 20182 min read

Molasses Bars

Pretty much if you like molasses you will love this chewy gingerbread squares. Don't let your eyes deceive you these are not brownies!! My mom and dad, Jean and Forrest Larson were both from Minnesota, this recipe comes from my mom's mom, Alice Caughey. They were dad's favorite and became the family favorite, because of all the stories associated with them. One of my sisters in law cooked them and he teased her that he couldn’t eat them because they weren’t burned like how our mom always managed to. My husband Herb was so excited when he saw them, the first year he spent Christmas with the Larson’s, that he stuffed a whole one in his mouth thinking they were brownies, only to spit it out as fast as it went in once he tasted the molasses.

These are time sensitive while preparing. First when you mix the wet and dry ingredients, they need to be poured onto the cookie sheet as fast as you can because the magic of the baking soda starts the minute they combine. Spread the dough flat but don’t worry about spreading it right to the edges of the cookie sheet, it expands when it cooks. Time is of the essence again when you are spreading a thin layer of icing on them, do it as soon as they come out of the oven when still hot. The sprinkles also must go on right away, before the icing drys or they won't stick. Finally it helps to cut them while still warm (it's easier and they won't crack or crumble)! We use multi color candy sprinkles instead of red and green sugar ones (even though they are more festive for Christmas) because the sugar ones melt when put on hot icing/cookie.