Description
These maple-infused bars capture all the cozy goodness of a classic donut in an easy, sliceable pan. They bake up tender and slightly cake-like, then get a shiny maple glaze for that true breakfast-sweet finish — perfect for mornings, brunch, or a simple treat any time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
For the glaze:
- 1 cup powdered (confectioners’) sugar
- 1–2 tablespoons milk, as needed to thin
- 2 tablespoons maple syrup (plus extra for drizzling, optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until the dry mix looks uniform.
- In a separate bowl, combine the melted butter, milk, eggs, vanilla, and maple syrup. Whisk until the wet ingredients are smooth and well blended.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula just until the batter comes together. A few small lumps are fine — overmixing will make the bars tough.
- Spread the batter evenly into the prepared pan and smooth the top. Slide the pan into the oven and bake 25–30 minutes, or until the edges turn light golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the pan cool on a wire rack for about 10 minutes, then lift the cake out (if lined) and cool completely before glazing.
- To make the glaze, whisk the powdered sugar with 1 tablespoon milk until smooth. Add more milk, a teaspoon at a time, until the glaze is thick but pourable. Stir in the maple syrup.
- Drizzle the glaze over the cooled bars, spreading gently so it covers the surface. For extra maple punch and shine, drizzle a little additional maple syrup over the glaze.
- Allow the glaze to set for 10–15 minutes before cutting into squares or rectangles and serving.
Notes
- Serving & storage notes
- Serve warm or at room temperature. These keep well in an airtight container for a few days at room temp, or longer in the fridge. For a decadent finish, serve with whipped cream or a scoop of vanilla ice cream.
- Don’t overmix the batter — fold until just combined to keep the bars tender.
- If you want a stronger maple flavor, use a darker (Grade A amber or Grade B) maple syrup.