Maple Bars made in minutes with biscuit dough & a delicious homemade maple glaze. Never buy store bought again after tasting these warm, fresh maple bar donuts!
Easy 15-Minute Maple Bars ingredients
–Here’s what you’ll need to make Easy Maple Bars:
–refrigerated biscuit dough (I used Pillsbury Grand Homestyle Buttermilk biscuits)
–canola oil, for frying
Maple Glaze ingredients
–butter
–brown sugar
–milk
–corn syrup
–maple extract
–powdered sugar
How to make Maple Bar Donuts
Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)
Shape the Dough
Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
Make the Maple Icing
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.
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.
Fry the donuts
Check the temperature of the oil using a digital thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.
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.
Dip in Maple Glaze
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.
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:
- Easy 15-Minute Chocolate Glazed Donuts
- Easy 15-Minute Pumpkin Spice Glazed Donuts
- Homemade Strawberry Glazed Donuts
- Easy 15-Minute Raspberry Glazed Donuts
- Easy Valentines Cream Filled Donuts
EASY 15-MINUTE MAPLE BARS
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
- Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)
- Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
- 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.
- 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.
- Check the temperature of the oil using a meat thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.
- 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.
- 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.
- 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!
Nutrition
Katrina Epperly says
If you want a thicker later of icing what do you suggest?
Jessica says
Add more powdered sugar until you get the thickness you’re okay with! 😉
Sharon says
I let mine set up a bit then re-dipped them for a double layer!
Tina says
These look awesome, however, I try to avoid corn syrup. Any possible substitutions? Outdoor maple syrup work, or is it too thin? Thanks.
Jessica says
Maple syrup will be fine- you’ll just have to add the maple extract too, or there won’t be enough maple flavor. 😉
Sophie says
You do realize that regular corn syrup is not the same as high fructose corn syrup, right? I avoid high fructose corn syrup but corn syrup like Karo does not have all the health issues associated with high-fructose corn syrup.
Marsha says
These were SO good!! I love the maple glaze!
Alison says
Marsha, yes me too! So happy you enjoyed them!
Liz says
Oh, my gosh, these were irresistible…..I ate way too many! Thanks for the marvelous recipe!
wilhelmina says
This is a great recipe for a weekend breakfast! Fabulous!
Carrie says
Oh I am so trying these….absolutely yummy looking which means I will be making these all the time for breakfast on the weekends for the kids. Thank you for sharing.
Alison says
Carrie, Donuts for breakfast are the best! Enjoy!
Kristy Lacey says
This recipe is officially added to my favorites. My husband and son labeled it a home-run! The glaze is seriously perfect. I’d recommend getting the Grands Biscuits with flaky layers, those were our favorite. Also my dough only took about 1 min to brown in the oil, but I might have had it too hot. Either way the recipe turned out great! Will plan to make again and again.
Alison says
Kristy, we love this one too! Thanks so much for sharing, I’m so glad you and your fam could enjoy these as much as we do!
Sharon says
This is a delicious recipe! I just made them and learned a thing or two. The oil needs to be NO HOTTER than 350 degrees because mine cooked way too fast, resulting in too much brownness on the outside and doughy/not done in the middle. By the time I did my last two after turning down the oil temp and stretching the dough out thinner, they turned out great. Also I double dipped them after the first layer of icing set up just a bit. Delicious!
Jessica says
Great idea to double dip! I’m so glad you liked them!
S J Gerg says
Has anyone tried air-frying this recipe? Maybe spraying a thin layer of oil before air frying? would love to hear the results. thanks.
IRENE CASCELL says
can you fill inside with a cream
Jessica says
Absolutely! That is a wonderful idea!
Taylor says
Oh my yum!!! So delicious and the perfect morning treat!
Linda says
What a simple way to get a sweet treat! And nothing is better than a rich maple glaze to finish them off. And I’m with you on the doughnuts – I can’t pick a favorite either!
IRENE CASCELL says
can you bake instead of frying
Sue says
Good stuff.
Marty says
I made these and they were awesome. I crumbled fried bacon on them., delicious!!
Thank you for sharing! .
Alison says
Marty, Excellent idea, I am definitely doing that next time! Glad you enjoyed them!
Jesse says
This is by far my favorite donut and now my favorite donut recipe! I used to have maple glazed donuts as a child and LOVED them, but they are so hard to find in NJ. So THANK YOU for sharing this recipe!! Now I can have them anytime I want them…and so fast and easy to make! They are DELICIOUS….just like I remember ’em!!! Can’t wait to try them with the bacon crumble someone mentioned…that just sounds AMAZING!
Alison says
Jesse, that really does sound amazing! I’m so glad you are enjoying these!