Maple bars using crescent dough and a delightful homemade maple glaze created in minutes. After eating these warm, fresh maple bars, you’ll never buy store-bought maple bars again!
Soft, uncomplicated, and made-from-scratch Maple Donut Bars These maple donuts are fluffy, buttery, and delicious, and they’re great for dessert or a snack.
Easy Homemade Maple Donut Bars RecipeCourse: Breakfast, DessertCuisine: American
These Maple Bars are a must-try. They’re well worth the time and work. And they weren’t difficult at all. It’s no more difficult than baking a loaf of bread.
2 tubes refrigerated biscuits, each 16.3 oz
enough vegetable oil to coat the bottom of a frying pan to a depth of 2 inches
¼ cup butter
1⁄2 cup brown sugar
milk (3 tablespoons)
1 tablespoon corn syrup (mild)
maple extract (2 teaspoons)
2 cups sugar (powdered)
- Flatten and stretch the biscuits into a log shape after separating them.
- In a stovetop pan, heat hot oil. Working in batches, cook the biscuits until golden brown, about 2-3 minutes per side.
- Remove the pan from the oven and drain it on paper towels.
- In a sauce pan, combine the butter, brown sugar, and milk and simmer over low heat, stirring constantly, until the butter is melted and the sugar is no longer grainy.
- Take the pan off the heat and add the corn syrup and maple extract.
- Blend in the powdered sugar until it’s completely smooth. Although the icing will begin to solidify, it should still be safe to dunk.
- Dredge the tops of each bar in icing and place them on a flat surface to set up the icing. Rep until all of the bars have been covered. Serve right away.
- Any leftover maple bars should be kept at room temperature, loosely covered. It’s recommended to consume these within 24 hours of cooking them.