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Maple Donut Bars always remind me of crisp autumn weekends when all I wanted was something sweet alongside a hot drink. This recipe gives you all the cozy maple flavor and the soft tender bite you love from a donut shop treat right from your own oven. You do not need to roll or fry dough nothing about this recipe is finicky just mix bake and glaze.
I baked this the first time when I had nothing but some pantry staples and leftover maple syrup. It quickly became one of my most requested treats whenever friends or family stopped by.
Ingredients
- All purpose flour: Brings structure to the bars and helps give that cakey donut texture. Go for a fresh bag to ensure the fluffiest crumb.
- Baking powder and baking soda: These provide rise and just the right tenderness. Make sure yours is active by checking the date.
- Ground nutmeg: Creates that classic donut flavor. Freshly grated if possible gives a deeper aroma.
- Unsalted butter: Adds richness and keeps everything soft. Use high quality butter since it flavors the bars.
- Buttermilk: Makes a noticeable difference in tenderness and tang. Shake before using and use cold from the fridge.
- Pure maple syrup: The heart of the glaze. Use real maple syrup for full flavor not the pancake topping kind.
- Powdered sugar: Keeps the glaze smooth and creamy. Sift it for best results or you may get lumps.
- Toppings: Chopped pecans, sprinkles or even crumbled bacon let you customize your bars for any crowd or craving.
Instructions
- Prepare the Dry Mix:
- In a spacious bowl whisk flour baking powder baking soda salt and nutmeg for at least half a minute so every bite is seasoned evenly.
- Mix the Wet Ingredients:
- In another bowl combine melted unsalted butter granulated sugar eggs chilled buttermilk and vanilla. Stir until silky and you see no streaks of butter or egg.
- Bring Together and Fold:
- Pour the wet mixture into the dry bowl. With a spatula blend gently leaving just a few streaks of flour visible to prevent overmixing.
- Prep the Baking Dish:
- Set oven to 350 degrees Fahrenheit. Brush a 9 by 13 inch pan well with butter and shake in flour. For easier removal lay a sheet of parchment as well.
- Batter Into Pan:
- Scrape in the batter and gently level. Nudge it into corners so every bar bakes up tall.
- Bake to Perfection:
- Slide into the hot oven for just over twenty minutes. Test with a wooden skewer in the center. When it comes out clean and the batter pulls from the edges you are done.
- Cool Your Bars:
- Let the pan sit on the counter for ten minutes then lift and transfer the bars onto a wire rack so they do not steam at the bottom.
- Prep the Glaze:
- In a large bowl sift in the powdered sugar. Pour in maple syrup whole milk melted butter vanilla and a good pinch of salt.
- Whisk Up the Glaze:
- Use a whisk to blend until you get a rich pourable glaze. Adjust with more powdered sugar for thickness or more milk if you need it runnier.
- Glaze the Bars:
- When the bars are fully cool drizzle and spread the glaze across the top letting it run over the sides for that classic donut finish.
- Decorate Fast:
- Sprinkle on nuts bacon or your favorite toppings right away so they set into the glaze as it firms up.
- Set Slice Serve:
- Give the glaze a half hour to an hour to set until it feels firm to the touch. Then slice the bars into rectangles or squares and enjoy.
My go to ingredient is always the pure maple syrup. You simply cannot fake that flavor. One year my nephew insisted on dunking each bar right in the glaze bowl and now it is a silly tradition every time we make these together.
Storage and Leftover Tips
Store bars in an airtight box at room temperature for up to three days and they stay delightfully moist. If you want to keep them longer wrap each piece in plastic wrap and freeze in a zip bag. Thaw overnight in the fridge or on the counter.
Easy Ingredient Swaps
If you are out of buttermilk a mix of plain yogurt and a splash of milk works just as well. Almond extract instead of half the vanilla is wonderful in the glaze. You can also swap in whole wheat pastry flour for up to one third of the flour to add some nutty bite.
Perfect Ways to Serve This
Pack in lunch boxes with a side of fresh berries. Serve at brunch topped with crispy bacon crumbles and extra drizzle of maple syrup. These bars also shine at bake sales when decorated with colorful sprinkles or a handful of toasted nuts.
This is an easy recipe you will want to make again and again for brunches or quick treats. Enjoy these bars with friends and family for a little maple bakery delight at home.
Recipe Q&A
- → How do I achieve a soft, airy texture in the bars?
Avoid overmixing the batter after combining wet and dry ingredients. Gentle mixing helps keep them light.
- → What toppings pair well with maple glaze?
Pecans, walnuts, colorful sprinkles, or crumbled bacon each add unique flavor and texture to the glazed bars.
- → Can I use a different pan size?
Yes, adjust baking time for different pans. Thicker bars may require additional minutes to bake through.
- → How do I know when the bars are done baking?
Look for golden edges and a clean skewer inserted in the center. The top should spring back gently when touched.
- → Should the glaze be applied warm or cool?
Wait until bars cool completely before glazing for a smooth, set topping that won't melt or run off.