Sweet Maple Bliss Donut Bars

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground nutmeg
• 10 tablespoons unsalted butter, melted and cooled slightly
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 3/4 cup full-fat sour cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon maple extract, optional but recommended
• 1 cup powdered sugar, sifted
• 3 tablespoons pure maple syrup
• 1 tablespoon milk, plus more as needed
• 1 tablespoon melted butter for glaze
• Pinch of salt for glaze

Instructions

1. Heat the oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment, leaving overhang on two sides so the slab can lift out cleanly after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Whisk long enough to distribute the leavening evenly; this helps the bars rise without tunneling.
3. In a large bowl, whisk the melted butter and brown sugar until the mixture looks glossy and cohesive. Add the eggs one at a time, whisking well after each, then whisk in the sour cream, vanilla, and maple extract if using.
4. Fold the dry ingredients into the wet ingredients with a flexible spatula. Stop when no dry streaks remain. The batter will be thick and soft; avoid beating it like cake batter or the bars can become springy.
5. Spread the batter evenly into the prepared pan, pushing it into the corners and smoothing the top. Bake for 22 to 26 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
6. Cool the slab in the pan for 15 minutes, then use the parchment to transfer it to a rack. Let it cool until just barely warm before glazing so the icing sits on top instead of melting completely into the crumb.
7. Make the glaze by whisking powdered sugar, maple syrup, milk, melted butter, and a pinch of salt until smooth. Add milk a few drops at a time if needed; the glaze should ribbon from the whisk but not run like water.
8. Pour the glaze over the cooled slab and spread it gently with an offset spatula. Let it set for 20 to 30 minutes, then slice into 16 bars with a sharp knife wiped clean between cuts.
9. Serve the bars the day they are made for the most doughnut-like finish, or store them covered once the glaze has set.

Tips

• Use a metal pan for the most even edges; glass pans may require a few extra minutes and can brown the bottom more slowly.
• Do not skip the pinch of salt in the glaze. It keeps the maple topping from tasting flat or overly sweet.
• For bakery-neat slices, chill the glazed slab for 10 minutes before cutting, then let the bars return to room temperature.
• Measure flour with the spoon-and-level method. Scooping directly from the bag can add too much flour and make the bars dry.
• If you prefer a stronger maple note, use both pure maple syrup and a small amount of maple extract rather than adding more syrup to the batter.

Storage

Store glazed donut bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring chilled bars to room temperature before serving for the softest crumb. To freeze, place unglazed bars in a single layer until firm, wrap well, and freeze for up to 2 months; thaw and glaze before serving.

Variations

• Brown Butter Maple Bars: brown the butter until nutty, cool slightly, then use as directed.
• Maple Pecan Bars: fold 3/4 cup toasted chopped pecans into the batter before baking.
• Cinnamon Sugar Finish: skip the glaze and brush warm bars with melted butter, then sprinkle with cinnamon sugar.
• Coffee Maple Glaze: replace the milk in the glaze with cooled strong coffee for a subtle café flavor.

Nutrition note

Approximate nutrition will vary by ingredient brands, slice size, and glaze thickness. These bars are intended as a sweet baked treat, not a medical or dietary recommendation.

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