EASY 15-MINUTE MAPLE BARS

Maple Bars made in minutes with crescent dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bars!

Maple Bars have never been easier to make! Who knew making your own could be so simple?! This fast, delicious recipe will satisfy your donut craving- the maple glaze is incredible!

Maple Bars made in minutes with crescent dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bars! 

I love, love, love doughnuts- they’re kind of my guilty pleasure! Don’t ask me my favorite kind either because it changes constantly. Maple Bars certainly frequent that list, so when I discovered that I could easily make them at home, well, I made a batch to celebrate! You should too- they’re so simple to make and there’s nothing like eating fresh made doughnuts. Be sure to watch the video showing just how easy these donuts are made!

Easy 15-Minute Maple Bars

  • 1 8-count can refrigerated biscuit dough (I used Pillsbury Grand Homestyle Buttermilk biscuits)
  • 2 cups canola oil, for frying
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3 TBSP milk
  • 1 TBSP corn syrup
  • 2 tsp maple extract
  • 2 cups powdered sugar
  1. Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)
  2. Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
  3. In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
  4. Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
  5. Check the temperature of the oil using a digital thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.
  6. Once oil is ready, drop bars in 2 at a time. Let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.
  7. Let bars cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack.
  8. Repeat this process until all bars are fried and glazed. They’re best eaten within an hour, but even the next morning they’re amazing!

If you like Maple Bars, check out our other donut recipes: 

Maple Bars made in minutes with crescent dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bars! 

Easy 15-Minute Homemade Maple Bars - Butter With A Side of Bread

Maple Bars made in minutes with crescent dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bars! Maple Bars made in minutes with crescent dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bars! 

Maple Bars made in minutes with crescent dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bars! 

Yields 8

EASY 15-MINUTE MAPLE BARS

Maple Bars made in minutes with crescent dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bars! 

5 min

10 min

15 minTotal Time

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4.5 based on 2 review(s)

Recipe Image

Ingredients

  • 1 8-count can refrigerated biscuit dough (I used Pillsbury Grand Homestyle Buttermilk biscuits)
  • 2 cups canola oil, for frying
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3 TBSP milk
  • 1 TBSP corn syrup
  • 2 tsp maple extract
  • 2 cups powdered sugar

Instructions

  1. Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)
  2. Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
  3. In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
  4. Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions.
  5. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
  6. Check the temperature of the oil using a meat thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.
  7. Once oil is ready, drop bars in 2 at a time. Let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.
  8. Let bars cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack.
  9. Repeat this process until all bars are fried and glazed. They’re best eaten within an hour, but even the next morning they’re amazing!
  10. Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)
  11. Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
  12. In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
  13. Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
  14. Check the temperature of the oil using a meat thermometer- it needs to read 350 degrees F. Increase heat gradually if necessary.
  15. Once oil is ready, drop bars in 2 at a time. Let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.
  16. Let bars cool for a few minutes, then whisk the glaze to make sure it's smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack.
  17. Repeat this process until all bars are fried and glazed.
  18. They're best eaten within an hour, but even the next morning they're amazing!
7.6.4
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https://butterwithasideofbread.com/easy-15-minute-maple-bars/

80 COMMENTS

  1. These were delicious. I used vegetable oil since I had no canola oil. They weren't donut shop maple bars....they were MUCH better! Thanks for the recip!!
    • I've used our ganache recipe for chocolate glazed donuts and it was AMAZING! http://butterwithasideofbread.com/2014/01/the-best-chocolate-ganache-ever.html
  2. Love the recipe, hate that i had to waste 6 extra sheets of paper on gigantic pictures and links to other recipes when printing it out.
    • That's no fun! There are 2 ways to print directly from our site- the print button at the top- and you can remove all the photos. OR you can scroll ALL the way down and at the very bottom there is a box with the recipe and a small photo with a PRINT button- that makes everything fit nicely on one page!
  3. What other oils would you say work for this? Other than vegetable and canola? And.....any way to sub out the corn syrup? Perhaps use Pure Maple Syrup instead of corn syrup and maple flavoring?
    • MAple flavoring is has a much more intense flavor than regular maple syrup- you can certainly try it, but I imagine the maple will be very subtle. And yes- you can just leave the corn syrup out. It just helps the texture. You can also fry it in coconut oil and it's DELICIOUS!!!
  4. Oh no! I was sooo hoping these wouldn't turn out and I could quit thinking about them. No luck! These are FANTASTIC! And so easy to make, I've got enough of the maple frosting to make a second batch. (which probably won't be long since the first batch is going quickly) Thanks for the recipe! Love 'em.
    • HA! Jerry- your comment made me laugh. I'm so terribly sorry you enjoyed them. Be sure to use that leftover maple sauce wisely. ;)
      • Again, I'm sorry you're having trouble. Perhaps it's your browser- the spacing looks fine on my end and I've not heard of any other complaints. Also, if you scroll all the way to the bottom, we even have an extra recipe there that's printable- one page, with a photo and everything. :)
  5. I wanted to print the recipe without images but that still would take 4 pages! I guess it would be better to maybe do a copy/paste!
    • Within the print function there's a box you can check to not print all the photos. Most times readers appreciate the step-by-step photos. Sorry you're having trouble with them.
  6. I couldn't quite get that nice tan color on the maple glaze not sure why. Regardless these were delicious and everyone loved them.
  7. I just made these, and they're fabulous, although for some reason my glaze turned out runny. I also had a lot of glaze left over, so I think next time I make them, I'll either reduce the glaze by half or use two cans of biscuits and make more donuts. I love the one-page print feature toward the bottom of the page, and the fact that there are pictures and a video. This is probably the best recipe site I've come across.
  8. Oh my, oh my! Made these as directed this morning, came out PERFECT! I dare say they're even better than the donuts we get down the street. Incredibly addictive (I ate two!!) so be sure to have other people in the kitchen with you or else! Thanks for the awesome recipe!
  9. ready dough and home topping with corn syrup...is not real recipe. Quicker and similar taste is just ready pastry without any work...
    • Not all recipes have to be made from long, drawn out, time consuming steps. I personally don't grind my own flour, churn my own butter, or gather eggs from the chickens that I don't raise. Now THAT would be an actual recipe, by your standards. Some folks don't have much free time to bake that way. I figure if something is easy, tastes good to my family, it is a real recipe. A recipe is a list of ingredients and the order to add them. Works for me, but that is just my opinion.
  10. Jessica, Can you make these with say Stieva Sugars? I am diabetic and love maple bars. Really love maple anything. Thanks for the great recipes.
  11. These are so easy and delicious!! One mistake I made, I had so much left over sauce I spooned a little extra over a few of the donuts.... DO NOT DO THAT! The glaze gets too thick and makes them TOO sugary and sort of yucky! Just follow the recipe!!
    • You can see a recipe for the cream middle I used in this donut recipe here- super simple! https://butterwithasideofbread.com/easy-valentines-donuts/
  12. Just read all the comments. You're very patient with people's printer problems. Recipe was great thank you! Wondering if there's a way to get a more bakery flavored maple bar. More maple extract?
    • Thanks David! :) Hmmm...I'm not quite sure what you're going for? Maybe a richer maple glaze? Yeah? Just adding more extract will strengthen the flavor, which I'm not sure will work out well. What if you placed half the milk with more butter, then just add a tad bit more extract? about 1/4 tsp. Bakeries will use more corn syrup too!

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