Maple Donut Bars: A Delicious Recipe for Sweet Treats
Indulge in the comforting flavors of a classic maple donut, transformed into an easy-to-make, shareable bar format. These delightful treats feature a tender, cake-like texture infused with warm spices and a generous embrace of real maple syrup. Crowned with a luscious maple glaze, they offer a perfect balance of sweetness and cozy aroma, making them ideal for breakfast, dessert, or a delightful snack any time of day.
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
Approximately 1 hour 15 minutes
Servings
12-16 bars
Keywords
Maple donut barssweet treats recipeeasy donut barsmaple glazehomemade donutsbreakfast pastriesdessert barsbaked goodscinnamon nutmegfall recipes
Why This Recipe Delivers
- Captures the irresistible flavor of maple donuts in an easier bar form.
- Perfect for feeding a crowd or for meal prepping sweet treats.
- Features a tender, cake-like texture with a rich, authentic maple glaze.
- A comforting and versatile dessert or breakfast item suitable for any season.
- Relatively simple to prepare with pantry-staple ingredients.
Ingredients
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 15 g (1 tablespoon) baking powder
- 2.5 g (1/2 teaspoon) salt
- 2.5 g (1/2 teaspoon) ground cinnamon
- 1.25 g (1/4 teaspoon) ground nutmeg
- 115 g (1/2 cup) unsalted butter, melted
- 240 ml (1 cup) whole milk
- 2 large eggs
- 5 ml (1 teaspoon) vanilla extract
- 120 ml (1/2 cup) pure maple syrup
- 120 g (1 cup) powdered sugar (for glaze)
- 15-30 ml (1-2 tablespoons) milk (for glaze)
- Extra pure maple syrup for drizzling (optional)
Instructions
- Preheat your oven to 175°C (350°F). Prepare a 23×33 cm (9×13 inch) baking pan by greasing it thoroughly with non-stick spray or lining it with parchment paper, leaving an overhang on the sides for easy removal later. This ensures the bars won't stick and makes cleanup a breeze.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk these ingredients together diligently for about 30 seconds to ensure they are evenly distributed, which is key for a consistent rise and flavor in the bars.
- In a separate medium bowl, whisk together the melted unsalted butter, whole milk, large eggs, vanilla extract, and the 120 ml (1/2 cup) of pure maple syrup. Continue whisking until the mixture is smooth and all components are fully integrated.
- Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together. Mix just until the dry ingredients are moistened and a cohesive batter forms. It is crucial not to overmix, as this can develop the gluten too much, resulting in tough, dense bars instead of light and tender ones. A few small lumps are perfectly acceptable.
- Carefully pour the prepared batter into your greased or parchment-lined baking pan. Use the spatula to spread the batter evenly across the bottom of the pan, ensuring a uniform thickness for even baking.
- Place the baking pan in the preheated oven and bake for 25-30 minutes. The bars are ready when a toothpick inserted into the center comes out clean, and the edges appear lightly golden brown. Be careful not to overbake, as this can dry them out.
- Once baked, remove the pan from the oven and let the donut bars cool in the pan on a wire rack for approximately 10 minutes. This allows them to firm up slightly before you attempt to transfer them. After 10 minutes, use the parchment paper overhang or a spatula to carefully lift the entire slab of bars onto the wire rack to cool completely. Cooling completely is essential before glazing to prevent the glaze from melting.
- While the donut bars are cooling, prepare the maple glaze. In a medium bowl, combine the 120 g (1 cup) of powdered sugar and 15 ml (1 tablespoon) of milk. Whisk vigorously until the mixture is smooth and free of lumps.
- Assess the consistency of the glaze. If it appears too thick, add more milk, a few drops at a time (up to an additional 15 ml or 1 tablespoon), whisking thoroughly after each addition until you achieve a smooth, pourable consistency that is thick enough to generously coat the back of a spoon.
- For an intensified maple flavor, stir an additional 30 ml (2 tablespoons) of pure maple syrup into the prepared glaze. This deepens the taste and adds a beautiful sheen.
- Once the donut bars are completely cooled to room temperature, carefully transfer them from the wire rack to a clean serving platter or a large cutting board. This step makes glazing and slicing easier.
- Using a spoon or a small offset spatula, generously drizzle and spread the maple glaze over the entire surface of the cooled bars. Ensure an even coating to achieve that signature sweet finish.
- Thirteenth Step: If desired, for an extra touch of sweetness and an appealing visual presentation, lightly drizzle a small amount of additional pure maple syrup over the top of the glazed bars.
- Fourteenth Step: Allow the glaze to set undisturbed for about 10-15 minutes at room temperature. This will help the glaze firm up slightly, preventing it from running when you slice the bars. Once set, slice the bars into desired squares or rectangles using a sharp knife.
Tools You’ll Need
- 23×33 cm (9×13 inch) baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons (or kitchen scale)
- Wire cooling rack
- Sharp knife (for slicing)
Essential Success Tips
- Do not overmix the batter; mix only until the dry ingredients are just incorporated to ensure a tender crumb.
- Ensure your butter is fully melted but not hot when added to the wet ingredients, to avoid scrambling the eggs.
- Always cool the bars completely before glazing; applying glaze to warm bars will cause it to melt and become thin and runny.
- For the best flavor, use good quality pure maple syrup, not pancake syrup.
- Adjust the glaze consistency carefully by adding milk slowly, ensuring it's thick enough to coat but still pourable.
Professional Cooking Secrets
- For an even richer flavor profile, lightly toast the flour before using it. Spread the flour on a baking sheet and bake at 150°C (300°F) for 5-7 minutes until lightly fragrant, then cool completely. This adds a subtle nutty depth.
- To achieve a perfectly smooth glaze, sift your powdered sugar before mixing. This eliminates any lumps and ensures a silky texture.
- Consider browning your butter for an extra layer of nutty, caramelized flavor in the bars. Melt the butter and continue cooking it over medium heat until it turns amber and smells nutty, then cool slightly before using.
Notes
- Storage: Store maple donut bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Unglazed bars can be frozen for up to 2 months. Thaw, then glaze and serve.
- Variations: Add a pinch of ground cardamom to the batter for a unique spice note, or sprinkle chopped toasted pecans or walnuts over the glaze for added crunch.
Frequently Asked Questions
Can I make these donut bars gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are also gluten-free.
What's the best way to get clean slices?
For perfectly clean slices, allow the glaze to set completely. Use a sharp, thin-bladed knife and wipe it clean with a damp cloth after each cut to prevent sticking and dragging the glaze.
Can I use pancake syrup instead of pure maple syrup?
While technically possible, using pure maple syrup is highly recommended for the best flavor. Pancake syrups are often corn syrup-based and lack the complex, authentic taste that makes these bars truly special.
Nutrition Facts (Per Serving)
Calories: 350, Protein: 4g, Fat: 18g, Carbs: 45g, Sugars: 30g (per bar, estimated for 16 servings).
Allergy Information
Contains dairy, gluten, and eggs. For a dairy-free version, use plant-based milk and a dairy-free butter alternative. For a gluten-free version, use a 1:1 gluten-free flour blend.
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