Irresistible Maple Donut Bars
Warm, maple-glazed donut bars that bring cozy mornings and happy gatherings to your table. Easy to bake and perfect for sharing, these bars are a sweet treat you’ll make again and again.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Ingredients
For the Maple Donut Bars
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter melted
- 1 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup maple syrup
For the Maple Glaze
- 1 cup powdered sugar for glaze
- 1-2 tbsp milk for glaze, to thin
- 2 tbsp maple syrup for glaze
- extra maple syrup for drizzling, optional
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
- Step 2: In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- Step 3: In a separate bowl, whisk melted butter, whole milk, eggs, vanilla extract, and maple syrup until smooth.
- Step 4: Gently fold wet ingredients into dry ingredients until just combined, being careful not to overmix.
- Step 5: Spread batter evenly in prepared pan using a spatula.
- Step 6: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and edges are lightly golden.
- Step 7: Let bars cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Step 8: Whisk powdered sugar with 1 tablespoon milk until smooth. Add more milk as needed to reach pourable consistency. Stir in 2 tablespoons maple syrup.
- Step 9: Drizzle glaze evenly over cooled bars. Add extra maple syrup drizzle if desired.
- Step 10: Let glaze set for 10-15 minutes before slicing into squares or rectangles.
Notes
Use whole wheat pastry flour for a nuttier flavor and more fiber. Swap milk for plant-based alternatives for dairy-free or vegan options. Add cinnamon or bourbon to glaze for extra flavor. Fold in chopped nuts for crunch. Store bars at room temperature up to 2 days or refrigerate up to 5 days. Freeze tightly wrapped for up to 2 months.