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Soft, cakey bars topped with a glossy, sweet maple glaze, baked instead of fried for a comforting, homemade donut experience.

Ingredients

Scale
  • 3 cups all-purpose flour, plus extra for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For Maple Glaze:
  • 4 cups powdered sugar
  • 1/2 cup pure maple syrup
  • 1/4 cup milk (add more if needed)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional Toppings:
  • Chopped pecans or walnuts
  • Sprinkles
  • Crumbled bacon

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground nutmeg until well combined.
  3. In another bowl, whisk 1/2 cup melted and slightly cooled unsalted butter with 1 cup granulated sugar until smooth. Beat in 2 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract until combined.
  4. Slowly add the wet ingredients to the dry ingredients, stirring gently just until mostly combined. Fold in remaining flour with a spatula, avoiding overmixing.
  5. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
  6. Bake for 20-25 minutes, checking starting at 20 minutes. Bars are done when a wooden skewer inserted in the center comes out clean, edges are lightly golden, and the top springs back to touch.
  7. Cool the bars in the pan for about 10 minutes, then lift out using parchment overhang and cool completely on a wire rack.
  8. For the glaze: sift 4 cups powdered sugar into a bowl to remove lumps.
  9. Add 1/2 cup pure maple syrup, 1/4 cup milk, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt to the powdered sugar.
  10. Whisk until smooth and creamy. Adjust consistency by adding milk a tablespoon at a time if too thick, or powdered sugar if too thin, until pourable but not runny.
  11. Pour the glaze evenly over the cooled bars. Use a spatula to spread if needed.
  12. Immediately sprinkle desired toppings such as chopped nuts, sprinkles, or crumbled bacon onto the glaze to stick.
  13. Let the glaze set for 30 to 60 minutes until slightly hardened before cutting into squares or rectangles.
  14. Serve fresh. Store bars in an airtight container at room temperature for up to two days.

Notes

Do not overmix the batter to keep bars tender, mix just until combined., Use fresh baking powder and soda for proper rise and texture., Cool bars completely before applying glaze to prevent it from melting and running off., Adjust glaze thickness with milk or powdered sugar to achieve desired consistency., Optional toppings include toasted nuts, sprinkles, or crumbled bacon for flavor variety., Variations: Add cocoa powder for chocolate maple bars, or spices such as cinnamon or chai blend to batter or glaze for different flavor twists., Mini donut bites version can be made by baking batter in a mini muffin pan for 10-12 minutes., Gluten-free and vegan substitutions are possible by using specific flour blends and ingredient swaps as described in the article., Store leftovers refrigerated up to 4 days or freeze wrapped for up to 2 months; thaw before serving and consider warming gently to soften glaze.

Nutrition

Find it online: https://sweetovenstories.com/maple-donut-bars/