Name: Soft-Baked Maple Donut Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup pure maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 cup milk (dairy or non-dairy); 1 cup powdered sugar; 2 tablespoons maple syrup; 1 tablespoon milk (as needed for consistency); Pinch of salt

These Soft-Baked Maple Donut Bars are like a cozy hug from a bakery in every bite. With their tender, cakey texture and rich maple glaze, I always find them perfect for a comforting treat. The warm flavor of real maple syrup carries through both the bar and the glaze, making them ideal for fall mornings, afternoon coffee breaks, or any time I crave something sweet, soft, and simple to make.

Why You’ll Love This Recipe

I love how these donut bars deliver the flavor and texture of a classic maple donut without the hassle of frying. The batter comes together easily, and the maple glaze adds just the right sweetness. These bars are soft, moist, and beautifully spiced with a touch of cinnamon. Whether I serve them for brunch or as an anytime snack, they never stick around for long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bars:

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup maple syrup (pure, not pancake syrup)

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup milk (dairy or non-dairy)

For the Maple Glaze:

1 cup powdered sugar

2 tablespoons maple syrup

1 tablespoon milk (as needed for consistency)

Pinch of salt

Directions

I preheat my oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.

In a large bowl, I cream together the softened butter and brown sugar until the mixture is light and fluffy.

I beat in the maple syrup, eggs, and vanilla extract until everything is smooth and well combined.

In another bowl, I whisk the flour, baking soda, baking powder, salt, and cinnamon.

Then I gradually add the dry ingredients to the wet ingredients, alternating with milk, stirring just until everything is combined. I make sure not to overmix.

I spread the batter evenly in the prepared pan and smooth the top with a spatula.

Next I bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

I let the bars cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

While the bars are cooling, I prepare the glaze by whisking together the powdered sugar, maple syrup, and a bit of milk until smooth and pourable.

Once the bars are cool, I drizzle or spread the glaze over the top and let it set before slicing.

Servings and timing

Servings: 12 bars

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 290 kcal per bar

Variations

I sometimes add chopped pecans or walnuts to the batter for a bit of crunch.

For a deeper spice flavor, I like to add a pinch of nutmeg or clove.

If I want a lighter glaze, I reduce the amount of powdered sugar slightly and add a touch more milk.

A splash of maple extract in the batter enhances the maple flavor even more.

I’ve also used a 9×9 pan for slightly thinner bars — just reduce the baking time by a few minutes.

Storage/Reheating

I store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze well; I place them in a freezer-safe container or bag with parchment between layers and freeze for up to 2 months. To enjoy them warm, I reheat individual bars in the microwave for about 10–15 seconds.

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FAQs

What’s the best maple syrup to use?

I always use pure maple syrup, not pancake syrup. Grade A amber or dark varieties provide the richest flavor.

Can I make these bars dairy-free?

Yes, I use a plant-based milk and dairy-free butter substitute, and the results are still tender and delicious.

Why did my bars turn out dry?

Overbaking or overmixing the batter can make the bars dry. I recommend baking just until a toothpick comes out clean and mixing until the ingredients are just combined.

Can I double the recipe?

Absolutely. I double the ingredients and bake in a 9×13-inch pan, adjusting the bake time by adding about 5–8 minutes.

How do I get the glaze to set properly?

I let the bars cool completely before glazing, and I allow the glaze to sit for at least 20 minutes to set. If it’s too runny, I add a little more powdered sugar.

Conclusion

These Soft-Baked Maple Donut Bars are my go-to when I want a no-fry, sweet bakery-style treat at home. The warm maple flavor, soft cake texture, and luscious glaze make every bite feel like a little moment of comfort. Whether I make them for guests or a personal indulgence, they always hit the spot.

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