Spicy Mincemeat Bars

READY IN: 45mins
Recipe by Chef MB

Another recipe I LOVE and don't know where it came from. I usually don't bother with the frosting, but included it because it came with the original recipe. You can substitute sherry or rum or plain brandy for the apricot brandy.

Top Review by Sydney Mike

I do so much enjoy digging into my stash of mincemeat (I have enough to last me until next Fall, believe me!), so this recipe was most welcome & THESE BARS ARE OUTSTANDING!! This batch was made just for us here to enjoy, but another time I definitely want to share them either with company or in a potluck, & next time they are destined for inclusion on my finger food counter when I host another of my monthly meetings! [Made & reviewed in Zaar Chef Cookbook tag]

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Grease 13x9" pan.
  3. Sift flour, baking powder, soda and cinnamon together, set aside.
  4. In large bowl cream butter, sugar, molasses and egg till light and fluffy. Blend in brandy and mincemeat, blending well.
  5. Gradually add flour mixture, mixing till thoroughly blended.
  6. Fold in raisins and nuts.
  7. Spread evenly in pan. Bake 25-30 min or till pick inserted in center comes out barely moist. Set on wire rack and cool in pan.

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