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Easy 15-Minute Maple Bars

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a close up shot of Easy 15-Minute Maple Bars on a cooling rack
These easy 15-minute maple bars feature a gooey and delicious homemade maple glaze that’s combined with a flaky biscuit for a decadent snack that you'll love.
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Table of Contents
  1. Easy 15-Minute Maple Bars Ingredients
  2. How to Make This Easy 15-Minute Maple Bars Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These soft and sweet easy 15-minute maple bars are a super quick and delicious breakfast pastry. The dense and chewy bars are deep fried to perfection and topped with a smooth and creamy maple glaze, making them irresistible.

a close up shot of Easy 15-Minute Maple Bars stacked on top of each other on a plate

Easy 15-Minute Maple Bars Ingredients

Easy 15-Minute Maple Bars raw ingredients that are labeled

You’ll need:

For the Pastry

  • 1 (16-ounce) container of generic buttermilk biscuits (I used Great Value)
  • 3 cups (24 ounces) of vegetable oil, for frying the pastry

PRO TIP:

We tried both the Grands brand biscuits and Great Value big biscuits, and the Great Value was surprisingly much fluffier than the Grands brand, so we recommend sticking with that brand for the fluffiest pastry. 

For the Glaze

  • ¾ cup light brown sugar, tightly packed
  • 5 tablespoons salted sweet cream butter, softened
  • 4 tablespoons whole milk
  • 1½ tablespoons light corn syrup
  • 1 tablespoon maple flavoring
  • 1¾ cups powdered sugar, sifted

SUBSTITUTIONS AND ADDITIONS

MAPLE FLAVORING: If you cannot find maple flavoring, you can substitute maple syrup, molasses, or rum extract.

TOPPING: You can drizzle the iced maple bar donuts with chocolate syrup and caramel syrup, or for a very unique addition, you can sprinkle 2 teaspoons of crisp crumbled bacon!

How to Make This Easy 15-Minute Maple Bars Recipe

STEP ONE: Add the brown sugar, butter, and milk to a 2 to 3-quart saucepan over medium heat. Whisk as the butter and sugar melts. 

brown sugar, butter and milk whisked in a pot

STEP TWO: Once the sugar has completely dissolved, whisk in the corn syrup and maple flavoring. Remove from the heat.

corn syrup and maple flavoring whisked in a pot

STEP THREE: Pour the melted sugar mixture over the powdered sugar in a small bowl and whisk until the powdered sugar is completely incorporated. Set it aside.

sugar mixture poured over the powdered sugar in a bowl and whisked together

STEP FOUR: Add the oil to a 10 to 12-inch skillet over medium-high heat. Heat the oil to 340-350°F. 

OUR RECIPE DEVELOPER SAYS

Using a candy thermometer is such a huge help when frying anything. It can make the difference not only in looks, but it helps keep the bars from tasting burnt.

oil added to a skillet

STEP FIVE: While the oil is heating, open the biscuit dough. Using either a rolling pin or your hands, shape the dough into an oblong dough bar, about 5 inches long.

PRO TIP:

The frying process goes fast. Make sure you have a paper towel-lined baking sheet ready before dropping the dough into the oil.

dough shaped into a oblong bar on a cutting board

STEP SIX: Once the temperature of the oil has reached 340 to 350°F, add 2 of the raw pastry dough to the hot oil. Be sure to closely watch the dough and adjust the stove temperature accordingly.

raw pastry dough added to the oil in a pan

STEP SEVEN: Fry the dough for 1½ to 2 minutes per side until both sides are golden brown. Repeat for the remaining dough bars. Transfer the cooked bars to a baking dish lined with paper towels.

dough fried in a pan until both side are golden

STEP EIGHT: Stir the glaze to ensure it is not “glazed” over. Dip the tops of the bars into the maple glaze. Allow the excess glaze to drip off. Allow the glaze to harden slightly before serving.

How To Serve

Homemade maple bars are a delicious treat to make for a special breakfast, but they are equally great to make for a quick weekday treat. Whip up a batch with a pumpkin spice latte or homemade hot chocolate for breakfast on the run.

Our apple donuts and Pillsbury biscuit donuts are two more recipes you can make at home to bypass the drive-thru on a busy morning.

Storage

ON THE COUNTER: Store any leftover maple donut bars in an airtight container at room temperature for up to 3 days.

IN THE FREEZER: We don’t recommend that you store these donuts in the freezer.

a close up shot of Easy 15-Minute Maple Bars on a plate split in half

These homemade donuts are incredible tasting and perfect for a quick on-the-go breakfast! You will be eager to sink your teeth into the flaky dough and savor the rich maple flavor of the creamy icing.

FREQUENTLY ASKED QUESTIONS

What is the best oil to use for deep frying?

Vegetable oil is the standard oil used for deep frying at home. It heats to the right temperature and won’t leave any extra taste on the finished product.

How long will it take for the glaze to harden and dry?

Depending on the thickness, the glaze will take between 15-30 minutes to harden.

Can I freeze maple bars?

We don’t recommend freezing these bars as they won’t retain their fluffy soft texture. They are best made fresh and eaten within a few days.

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a close up shot of Easy 15-Minute Maple Bars on a cooling rack

Easy 15-Minute Maple Bars

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These easy 15-minute maple bars feature a gooey and delicious homemade maple glaze that’s combined with a flaky biscuit for a decadent snack that you'll love.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8

Ingredients
  

Pastry

  • 16 ounces Generic Buttermilk Biscuits (I used Great Value from Walmart)
  • 3 cups vegetable oil, 24 ounces for frying the pastry

Glaze

  • ¾ cup light brown sugar, tightly packed
  • 5 tablespoons salted sweet cream butter, softened
  • 4 tablespoons whole milk
  • tablespoons light corn syrup
  • 1 tablespoon maple flavoring
  • cups powdered sugar, sifted

Instructions
 

  • Add the brown sugar, butter, and milk to a 2 to 3-quart saucepan over medium heat. Whisk as the butter and sugar melts.
  • Once the sugar has completely dissolved, whisk in the corn syrup and maple flavoring. Remove from the heat.
  • Pour the melted sugar mixture over the powdered sugar and whisk until the powdered sugar is completely incorporated. Set it aside.
  • Add the oil to a 10 to 12-inch skillet over medium-high heat. (If you have a candy thermometer that you can attach, it will help you not to burn the pastry) Heat the oil to 340-350°F.
  • While the oil is heating, open the biscuit dough. Using either a rolling pin or your hands, shape the dough into an oblong dough bar, about 5 inches long.
  • Once the oil has reached 340 to 350°F, add 2 of the raw pastry dough to the oil. Be sure to closely watch the dough and adjust the stove temperature accordingly.
  • Fry the dough for 1½ to 2 minutes per side until both sides are golden. Repeat for the remaining dough bars. Transfer the cooked bars to a baking dish lined with paper towels.
  • Stir the glaze to ensure it is not “glazed” over. Dip the tops of the bars into the maple glaze. Allow the excess glaze to drip off. Allow the glaze to harden slightly before serving.

Notes

  • We tried both the Grands brand biscuits and Great Value big biscuits, and the Great Value was surprisingly much fluffier than the Grands brand, so we recommend sticking with that brand for the fluffiest pastry.
  • Using a candy thermometer is such a huge help when frying anything. It can make the difference not only in looks, but it helps keep the bars from tasting burnt.
  • The frying process goes fast. Make sure you have a paper towel-lined baking sheet ready before dropping the dough into the oil.

Nutrition

Calories: 466kcal | Carbohydrates: 77g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 602mg | Potassium: 168mg | Fiber: 1g | Sugar: 51g | Vitamin A: 232IU | Calcium: 57mg | Iron: 2mg
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