Baked Maple Bars

Did you read that correctly….”baked” maple bars? YES! Don’t get me wrong, these will not fool you into thinking you’re eating a real doughnut in all of its deep-fried goodness, BUT, it will certainly hit your maple bar spot, if you have one like I do.  I love me some good doughnuts. In fact, for one of my birthday parties growing up, I requested doughnuts instead of birthday cake. Doughnuts and a piƱata for my 12th birthdayšŸ‘ŒšŸ¼.

Back to the maple bars. I happen to think The Maple Bar is the superior doughnut.  Am I wrong? If you disagree, I’d actually be interested in hearing what your favorite doughnut is…Bearclaw? Apple Fritter, Boston Creme, plain glazed, old-fashioned cake style? UPDATE: Looking back on this post, I’ve since experienced a lot of artisan/gourmet doughnut establishments, and the flavors are creatively delicious. My current favorites are the Blueberry Lemon Mascarpone and Butterscotch Bacon from Good Dough in Jacksonville, FL.

Anyway, after I made these beauties I still had extra maple glaze (which by the way, is DIVINE), so I whipped in some cream cheese, butter, and additional powdered sugar to create a maple cream cheese frosting which would be ridiculously good on cinnamon rolls now that I think of it.  I’ll have to add that to the blog one of these days. And when I do….you’ll thank me šŸ˜‰

Baked Maple Bars

Category: Food

Baked Maple Bars


  • Dough:
  • 1 1/2 cups milk
  • 1/3 cup butterĀ 
  • 2 TablespoonsĀ granulated sugar
  • 2 Teaspoons salt
  • 1/4 Cup lukewarm water
  • 1.5 Tablespoons yeast
  • 2 large eggs, beaten
  • 5 cups flourĀ 
  • 2 teaspoons cinnamonĀ  Ā Ā 
  • Maple Icing:
  • 1/3 cup butter
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 1 1/2 cups powdered sugar
  • 2 teaspoons maple extract
  • 1/8 teaspoon salt


  1. For the dough:Ā 
  2. In a medium saucepan scald milk; add shortening, 2 Tablespoons granulated sugar, and salt.
  3. Stir to combine and set aside to cool to lukewarm.
  4. In a large mixer bowl, add the warm water and the yeast.
  5. Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine.
  6. Let sit for about 5 minutes until it starts to bubble and become foamy.
  7. After the yeast is foamy and the milk mixture is lukewarm, add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture.
  8. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more (you want the dough slightly sticky but not too sticky).
  9. Knead for 3 to 5 minutes by hand or using a mixer.
  10. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size.
  11. Punch down and roll out into a large rectangle about 1 inch thick.
  12. Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet.
  13. Let raise for about 30 minutes. I had to do a little patchwork to get acceptable rectangles at the right thickness.
  14. While bars are raising,Ā preheat the oven to 425 degrees.
  15. Bake the bars for 7 to 8 minutes or until light golden brown (WATCH CAREFULLY).
  16. Remove from oven and let cool slightly before icing.
  17. Make the icing while the bars are raising:
  18. In a small saucepan mix butter, brown sugar and milk.
  19. Bring to boil on medium heat and simmer 3 minutes.
  20. Remove from heat and cool for 15 minutes.
  21. Add the maple extract and powdered sugar and blend well with a hand mixer.
  22. Add a little more powdered sugar if needed.



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