Maple Donut Bars (Print View)

Tender bars with fluffy texture topped by smooth maple glaze, ideal for breakfast or snacks.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup maple syrup

→ Maple Glaze

12 - 1 cup powdered sugar
13 - 1 to 2 tablespoons milk
14 - 2 tablespoons maple syrup

→ For Serving

15 - Extra maple syrup for drizzling

# Directions:

01 - Preheat oven to 350°F. Grease a 9×13 inch baking pan or line with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
03 - In a separate bowl, whisk melted butter, whole milk, eggs, vanilla extract, and maple syrup until smooth.
04 - Pour wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Avoid overmixing.
05 - Spread the batter evenly into the prepared pan.
06 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
07 - Allow the bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar and 1 tablespoon milk until smooth. Add more milk as needed to reach a thick but pourable consistency. Stir in maple syrup.
09 - Once the bars are completely cool, drizzle the maple glaze evenly over the top.
10 - If desired, drizzle extra maple syrup for added sweetness and presentation.
11 - Allow glaze to set for 10 to 15 minutes, then slice into bars.

# Expert Advice:

01 -
  • They taste like indulgent donuts without the grease splatter or cleanup nightmare.
  • The whole process takes less time than scrolling through your phone, leaving you free to enjoy the actual eating part.
02 -
  • The difference between tender bars and tough ones comes down to folding the batter gently—your instinct to mix thoroughly will betray you here, so trust the process and stop while it looks slightly lumpy.
  • These bars taste noticeably better at room temperature than straight from the oven, so resist the urge to slice into them while they're still warm, even though every fiber of your being will want to.
03 -
  • Room-temperature bars slice cleanly with a sharp knife dipped in hot water between cuts, preventing the glaze from cracking.
  • If your glaze looks too thick, add milk a teaspoon at a time; too thin, add more powdered sugar, because the texture matters more than you'd think for the final presentation.
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