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Maple Donut Bars

These Maple Donut Bars are a delightful treat with a golden crust and a decadent glaze, perfect for sharing moments of indulgence over coffee or brunch.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bar Batter
  • 3 cups all-purpose flour, plus more 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 unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
For the Glaze
  • 4 cups powdered sugar
  • 1/2 cup pure maple syrup
  • 1/4 cup milk (or more, as needed)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • pinch salt
Optional Toppings
  • Chopped pecans or walnuts
  • Sprinkles
  • Crumpled bacon

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
  2. In a separate bowl, whisk together the melted butter, sugar, eggs, buttermilk, and vanilla extract until smooth.
  3. Gradually fold the wet ingredients into the dry, stirring gently until just combined.
Baking
  1. Preheat your oven to 350°F (175°C) and prepare your 9x13 inch baking pan by greasing it and dusting with flour or lining it with parchment paper.
  2. Pour the batter into the prepared pan, spreading it evenly.
  3. Bake for 20-25 minutes, checking for doneness with a wooden skewer.
  4. Allow the bars to cool in the pan for about 10 minutes before transferring to a wire rack.
Glazing
  1. In a large bowl, sift the powdered sugar and mix in the maple syrup, milk, melted butter, vanilla extract, and salt until smooth.
  2. Once the bars have cooled, pour the glaze evenly over the top.
  3. Immediately add your desired toppings.
  4. Let the glaze set before cutting and serving.

Notes

Store the bars in an airtight container at room temperature for up to three days or refrigerate for up to a week. For gluten-free, use gluten-free all-purpose flour.