Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on two sides for easy lifting. This step ensures your maple donut bars won't stick and come out beautifully.
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set this mixture aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. This process incorporates air, contributing to the tender texture of the bars.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix. Overmixing can result in tough maple donut bars.½ cup milk
- Pour the batter into the prepared baking pan and spread it evenly using a spatula. The batter will be thick, so ensure it reaches all corners of the pan.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The edges should be lightly golden.
- Allow the baked maple donut bars to cool in the pan on a wire rack for about 10-15 minutes before lifting them out using the parchment paper overhang. Let them cool completely on the wire rack before glazing.
- While the bars cool, whisk together the powdered sugar, pure maple syrup, and 2 tablespoons of milk in a medium bowl until smooth. Add more milk, a teaspoon at a time, if a thinner consistency is desired for drizzling or a thicker consistency for a more opaque glaze.1 ½ cups powdered sugar, 3 tablespoons maple syrup (pure maple syrup is best), 2-3 tablespoons milk (or heavy cream for a richer glaze)
- Once the maple donut bars are completely cool, pour or drizzle the maple glaze over the top. If using, sprinkle with chopped toasted pecans, extra cinnamon, or crisp bacon bits immediately after glazing, while the glaze is still wet.Chopped toasted pecans or walnuts, Extra sprinkle of cinnamon, Crisp bacon bits
- Once the glaze has set, cut the maple donut bars into desired serving sizes.
Notes
Store leftover maple donut bars in an airtight container at room temperature for up to 2-3 days. For a warm, freshly baked feel, you can gently reheat individual bars on low power in the microwave for 10-15 seconds, or warm them in a toaster oven at a low temperature for a few minutes. To freeze, ensure they are completely cooled and the glaze has set. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.