Mincemeat: Bars Vegetarian
by Lishka DeVoss

INGREDIENTS

BOWL ONE (whisk thoroughly):
2 cups (240 grams) flour
1/2 tsp salt
1/2 tsp soda
1 tsp cinnamon
1 tsp cloves

BOWL TWO (whisk thoroughly):
1 tbsp (1 ounce) soft unsalted butter
1.5 cups brown sugar (packed)
2 large eggs
2 tbsp molasses
1 tsp vanilla

INDIVIDUALLY (ready to use):
3 tbsp hot water
1/2 cup toasted almond slivers, chopped
2 cups (16 ounces) homemade mincemeat, or one jar of Tiptree Mincemeat (11 ounces)

FROSTING (whisk together right before using, don’t let it sit):
3/4 cup (85 grams) unsifted confectioners sugar (powdered sugar)
1/4 tsp vanilla
1/4 tsp almond extract
1 tbsp hot milk (any kind, maybe a little more or less, add one tsp at a time until desired thickness)

PREPARATION

1. Heat oven to 400°F. Butter up two 13 x 9 inch jelly roll pans.

2. Add BOWL ONE to BOWL TWO and mix thoroughly with a spatula (not a whisk).

3. Add hot water and briefly mix again, then add mincemeat and almonds.

4. Spread out half the mixture thinly onto each pan. (Don't worry about getting it to the edges; the mixture puffs and spreads as it bakes.) Bake until, when lightly touched with your finger, no imprint remains — 12 to 15 minutes.

5. Let cool in pans completely before frosting. Frost and then let the frosting set uncovered (up to 24 hours if the frosting is a bit too wet) before releasing from the pans and cutting into bars (or diamonds).

NOTE: Stores best in a tight tin and keeps for several weeks.

Updated 2025-12-07

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