Introduction

Maple Donut Bars are a delightful treat that combine the tender crumb of a classic donut with the convenience of a bar. Topped with a rich maple glaze and optional toppings like nuts, sprinkles, or bacon, these bars make a perfect breakfast or snack.

Three rectangular pieces of golden brown pastry are stacked in a pyramid shape on a speckled white plate placed on a white marbled surface. Each piece is thick with a shiny, crispy texture and is topped with smooth, creamy white icing that drips enticingly down the sides. Small dark reddish-brown round berries and tiny green leaves decorate the icing on the top two pastries, adding a touch of color contrast. In the blurred background, there is a green cup filled with a dark beverage and another pastry on a white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (1 stick) unsalted butter, melted and slightly cooled
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
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 of salt
Chopped pecans or walnuts (optional)
Sprinkles (optional)
Crumbled bacon (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg for at least 30 seconds to ensure even distribution.
Step 2: In a separate bowl, whisk the melted butter, sugar, eggs, buttermilk, and vanilla extract until smooth. Make sure the butter is slightly cooled before mixing.
Step 3: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. A few streaks of flour are okay—avoid overmixing.
Step 4: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
Step 5: Pour the batter into the prepared pan and spread it evenly.
Step 6: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the edges turn golden brown.
Step 7: Let the bars cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Sift the powdered sugar into a large bowl to remove any lumps.
Step 9: Add the maple syrup, milk, melted butter, vanilla extract, and pinch of salt to the sifted powdered sugar.
Step 10: Whisk all glaze ingredients until smooth and creamy. Adjust the milk or powdered sugar to reach your desired consistency.
Step 11: Once the donut bars are completely cool, pour the maple glaze evenly over the top.
Step 12: Immediately sprinkle with optional toppings such as chopped nuts, sprinkles, or crumbled bacon.
Step 13: Allow the glaze to set completely before cutting and serving, about 30 minutes to an hour.
Step 14: Cut the donut bars into squares or rectangles and enjoy.

Tips & Variations

For a richer flavor, substitute half the buttermilk with plain yogurt.
Try adding cinnamon or pumpkin pie spice to the dry ingredients for a seasonal twist.
Use a combination of chopped pecans and walnuts for added texture in the topping.
If you prefer a thicker glaze, reduce the milk slightly; for a thinner glaze, add a bit more milk.

Storage

Store the maple donut bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave if desired. The glaze may soften slightly upon reheating but will still be delicious.

How to Serve

Three rectangular fried dough pieces are stacked on a white plate with a blue inner surface. Each layer is coated with a thick glossy light beige glaze that drips down the sides, giving a shiny texture. The top dough piece is decorated with small, round, colorful sprinkles in red, yellow, blue, white, and orange, adding a playful touch. The fried dough has a golden-brown color with a slightly crispy texture visible under the glaze. The background features a blurred white cup with coffee on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity and achieve similar results.

How do I prevent the glaze from being too runny?

If your glaze is too thin, add more powdered sugar gradually until it thickens. If it’s too thick, add a small amount of milk to loosen it. The glaze should be thick enough to coat the bars without dripping excessively.