Molasses Bars

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Soft Molasses Cookie Recipe;  These Molasses bars are a cross between a chewy brownie and a soft molasses cookie.  Recipe included.

soft molasses cookie recipe

8 weeks.

That’s how long it took me to drain one entire bottle of molasses.  Welcome to my world.

Remember this post about Molasses Snickerdoodles from 2 months ago?  I’m pretty sure that’s when I bought this jar, because you can see it in the background of the pictures, all clean looking and full.

And then I made Gingerbread, Eggnog Bars, Chocolate Gingersnaps, and these Molasses bars, and let’s just say, some of my recipes get baked more than once, and before you know it, the molasses is gone.

And winter is only half over.

molasses chocolate chip bars

Who am I kidding?  I live in Utah.  Winter has barely begun.  *sniff sniff*

You know what else has just begun?  Christmas music.  And hazy mornings.  And shoveling snow and scraping the ice off the windshield.

And slippers, and cocoa, and adorable winter coats.

molasses brownies

I took a plate of these bars to the church Christmas social, and after that experience, I made an important decision.  I WILL be making these again.  Most certainly.

But next time, I’m not sharing.

More great bars you might enjoy:

pumpkin-roll-bars-9Pumpkin Roll Bars one-bowl-brownies-5One-Bowl Brownies pumpkin-fudge-cookie-bars-6Pumpkin Choc Chip Bars

Molasses Bars
Cook time
Total time
A cakey molasses bar with chocolate chips and cinnamon chips.
Category: Bars
Yield: 24
  • ¾ cup butter
  • ½ cup sugar
  • ½ cup dark brown sugar
  • 2 eggs
  • 2 T. molasses
  • ½ tsp salt
  • 1 tsp. baking soda
  • 1½ tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • 2¼ cups flour
  • 6 oz. chocolate chips
  • 6 oz. cinnamon chips
  1. Cream butter and sugars. Add eggs and molasses and mix well.
  2. Add salt, soda, baking powder, and spices and mix well.
  3. Add flour and mix until just combined.
  4. Stir in chocolate chips and cinnamon chips.
  5. Pour into a foil-lined 8x8 pan, and bake at 350 degrees for 25-30 minutes.
  6. Let cool, then cut into squares.
If you are using regular brown sugar instead of dark brown, you might consider using a little more molasses than what is called for.

If you enjoy this recipe, you might also enjoy:

Molasses Triple Chocolate Cookies from Averie Cooks

Grandma’s Molasses Bars from Kitchen Magpie

Ginger Molasses Creme Pies from Add a Pinch


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  1. Jen these look divine! Oh my goodness….I want one, right now! They look so dense, rich, moist and just the way I love bars. Like you, I go through so much molasses this time of year and one of my fave breads that I bake also uses it – love the stuff!

    Thanks for the linky love!

    Pinning this one!

  2. Ooooomg. These look freaking amazing. Molasses spice cookies are my fave Christmas treat and these look 4,000 times better. YUM!!

  3. These look delicious

  4. winter has barely begun here, too, but i wish it was!! i’m dreaming! these look fantastic.

  5. I just made these today, but halved the recipe and added in 3 tbsp milk. It is so chewy and delicious! Not too sweet too, which I love since sweets aren’t quite my thing. Oh, just wondering, what was your batter like? After adding the milk, I found that it was like thick frosting! I think mine was like that because I used a flax egg since I ran out of chicken eggs.

  6. These look delicious!!

  7. Wow, wow, wow these look good!

  8. Holy cow and a half, you’ve got me. As a fellow molasses adorer, I am in love. I have to try these!! Thank you so much for sharing at Foodie Friday, this recipe just made my weekend!!

  9. PS- Hey look!! You’re a Daily Meal Contributor too!! Nice to meet you!

  10. Diane Vesci says:

    I’m wondering if these can be made ahead of time and frozen. I know that bars are not usually like that, but I will run out of time, for my housewarming on Sunday and need to make things ahead. this looks so good I don’t want my guests to miss out on them.

    • You can almost always freeze baked good, but it may change the texture some. I have never frozen this recipe, so I can’t really be sure what would happen, but I’m sure it would be fine!

  11. You know, Monday is National Molasses bar day (really!). These would be a great treat then (and after and before!)


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