Maple Donut Bars
These Maple Donut Bars bake in a single pan delivering tender cake-like squares topped with a glossy maple glaze. Ideal for brunch or an afternoon treat, they combine the warmth of maple with an easy prep and bake method.
Ingredients
Cake Batter
- 2 cups all-purpose flour sifted (260g)
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened (113g)
- 0.75 cup granulated sugar (150g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk (120ml)
Maple Glaze
- 1 cup powdered sugar (120g)
- 0.25 cup pure maple syrup
- 1.5 tablespoons milk add more for desired consistency
Instructions
Cake Batter
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper so bars lift out easily.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until pale and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- With mixer on low, alternate adding dry ingredients and milk, beginning and ending with dry. Mix until just combined.
- Spread the batter evenly into prepared pan; tap gently to level the top.
- Bake 22–25 minutes, or until the center springs back and a toothpick comes out clean. Rotate pan halfway through baking for even color.
- Allow bars to cool completely in the pan, about 30 minutes.
Maple Glaze
- In a bowl, whisk powdered sugar, maple syrup, and milk until smooth and glossy.
- Pour glaze over cooled bars, spreading to edges. Let set 15 minutes at room temperature before slicing into squares.
Notes
I noticed on my first test that the edges browned too quickly, so I rotated the pan mid-bake for uniform color.
Allowing the bars to cool fully before glazing prevented the glaze from sliding off.
For storage, these bars freeze beautifully before glazing; thaw overnight and then top with glaze for fresh results.
Nutrition
Serving: 1barCalories: 230kcalCarbohydrates: 30g
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