Description
These Maple Donut Bars deliver the classic flavors of your favorite bakery treat in an easy-to-make sheet pan dessert. Soft, moist bars with a tender crumb are topped with a sweet, creamy maple glaze for a perfect balance of sweetness and flavor.
Ingredients
Scale
For the Donut Bars
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Maple Glaze
- 2 cups powdered sugar
- 3 tablespoons maple syrup
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and allow for easy removal of the bars.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs, buttermilk, and vanilla extract, mixing thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and fully incorporated without overmixing.
- Bake the Bars: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the bars bake, whisk together the powdered sugar, maple syrup, vanilla extract, and 2 to 3 tablespoons of milk or cream until smooth and pourable.
- Glaze and Cool: Once the bars are done baking, remove them from the oven and spread the warm maple glaze evenly over the top. Allow the bars to cool completely in the pan before slicing into 24 bars and serving.
Notes
- You can substitute the buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar left to sit for 5 minutes.
- For a stronger maple flavor, use pure maple syrup in the glaze.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend designed for baking.
