Mummy Molasses Bars

It’s always time for dessert – and these molasses bars are the perfect sweet-but-not-too-sweet fall treat. Some links in this post are affiliate links that earn me a commission if you purchase from them.

Mummy Molasses Bars

Fall has arrived in Texas with temperatures dipping into…the eighties. The neighborhood is decorated with skeletons and tombstones, and the candy bowl – the one ready for trick-or-treaters – already needs to be restocked. But sometimes I need something more substantial – I need molasses bars.

And since it’s nearly Halloween, a creative application with the icing will make it look like a cute mummy!

If you are ready for a break from pumpkin anything (not that I don’t LOVE pumpkin everything), these mummy bars will fit the bill. The molasses flavor is very hearty and the icing provides a sweet counter to the bite of the molasses.

Molasses Bars

Let’s Make Some Mummy Molasses Bars

Line a 9-by-13-inch baking dish with parchment paper, with a 1-inch overhang at the ends, folding in at corners so they lay flat against the side. Lightly coat paper with cooking spray. Preheat the oven to 350 degrees F.

Melt 2 sticks butter; let cool slightly. Beat until smooth. Whisk in 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup molasses, 3 eggs, and 1 tablespoon vanilla.

Stir in 2 cups flour, 2 teaspoons cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon salt. Pour batter into the prepared pan.

batter for Molasses Bars

Bake until the edges are set but the center is soft, about 25 minutes.  Cool in pan, then carefully lift the cake by the paper out of the pan to cool.

When the cake is cooled, prepare the icing.

In a mixer, beat 1 cup of butter until creamy. Add in powdered sugar, vanilla, and cinnamon; mix until combined and fluffy, scraping sides of the bowl as needed. If the mixture is too thick to spread, add a wee bit of milk to thin.

Spoon icing into an icing bag with a writing tip or into a ziplock bag, cutting off the tip of one corner.

sliced molasses mummy bars drizzled with icing

Cut into bars, then drizzle icing back and forth to look like a mummy wrapping. This was my daughter’s favorite part of the process!

girl decorating Molasses Bars


I ran a knife through the drizzles before separating the bars to create a clean edge. At this point, you have delicious molasses bars.

But.

molasses bars

Add candy eyes (I find them in the baking section of Target, Walmart, and Michaels during Halloween season) and you have MUMMY molasses bars.

HOW FLIPPING CUTE ARE THESE??!!!

They are also really delicious and not too sweet.

While they’re warm, pour yourself a big glass of milk and enjoy!

mummy molasses bars

Are you a molasses fan?

If you try these mummy molasses bars, let me know what you think!

Mummy Molasses Bars

Mummy Molasses Bars

Yield: 24-27 bars
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

Not too sweet and full of warm molasses flavor, these adorable and so easy to make Mummy Molasses Bars are the perfect treat for Halloween and beyond!

Ingredients

  • 1 C unsalted butter, room temperature
  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 1/2 C Grandma's light unsulphured molasses
  • 3 eggs, lightly beaten
  • 1 Tbsp vanilla
  • 2 C flour
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup butter, room temperature
  • 2 cups powder sugar, sifted
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • Candy eyes, for decorating

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line a 9-by-13-inch baking dish with parchment paper (with a 1 inch overhang at the ends), folding in at corners so it lays flat against the side. Lightly coat paper with cooking spray.
  3. Put softened butter in a mixing bowl. Beat until smooth.
  4. Whisk in 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup molasses, 3 eggs and 1 tablespoon vanilla.
  5. In another bowl, combine 2 cups flour, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Once mixed, slowly add dry ingredients until well mixed.
  6. Bake until the edges are set but the center is soft, about 25 minutes.
  7. Cool in pan, then remove for icing.

    When cake is nearly cooled, mix icing:
  8. In a mixer, beat 1 cup of butter until creamy.
  9. Add in powdered sugar, vanilla and cinnamon; mix until combined and fluffy, scraping sides of bowl as needed. If mixture is too thick to spread, add a wee bit of milk to thin.
  10. Spoon icing into an icing bag with a writing tip or into ziplock bag, cutting of the tip of one corner.
  11. Cut into bars, then drizzle icing back and forth to look like mummy wrapping.
  12. Run a knife through the drizzles before separating the bars to create a clean edge.
  13. Add candy eyes and enjoy!

Notes

    • The candy eyes can be found in the find them in seasonal baking section of Target, Walmart, and Michaels during Halloween season.
    • There are three kinds of unsulphured molasses: light, dark, and blackstrap. The lighter it is, the sweeter it is, and light molasses is typically used for baking.
    • By lining the pan with parchment paper, you can lift the entire cake out of the pan and lay it on a cutting board to make cutting it easier!
    • Leave off the candy eyes and you have simple but festive Molasses bars, which are delicous year round!

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Nutrition Information:
Yield: 27 Serving Size: 1
Amount Per Serving: Calories: 268 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 57mg Sodium: 88mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 0g Sugar: 27g Sugar Alcohols: 0g Protein: 2g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

If you liked these molasses bars, try my pumpkin cake!

Aunt Jeanne’s Pumpkin Cake

pumpkin cake

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