Name: Irresistible Soft Baked Maple Donut Bars Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup light brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs; 1/2 cup pure maple syrup; 1/4 cup milk; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon (optional); 1 cup powdered sugar; 2–3 tbsp pure maple syrup; 1 tbsp milk or cream; Pinch of salt

Why You’ll Love This Recipe

I love how simple yet indulgent these maple donut bars are. The batter comes together quickly, they bake in under 30 minutes, and they’re perfect for sharing (or not sharing at all). The maple glaze adds a sweet richness that pairs perfectly with the soft cake-like texture. Whether I’m serving them for brunch or enjoying one with my afternoon coffee, these bars always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Brown sugar
Eggs
Maple syrup (real maple syrup for best flavor)
Vanilla extract
Unsalted butter (melted)
Milk

For the maple glaze:

Powdered sugar
Maple syrup
Milk or heavy cream
Vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a rectangular baking dish or lining it with parchment paper.
In a bowl, I whisk together flour, baking powder, and salt.
In a separate large bowl, I combine brown sugar, eggs, maple syrup, and vanilla until smooth.
I stir in the melted butter and milk, then gradually add in the dry ingredients, mixing until just combined.
I pour the batter into the prepared pan and smooth out the top.
I bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
While the bars cool, I whisk together the powdered sugar, maple syrup, milk, and vanilla to create the glaze.
Once the bars are completely cool, I drizzle the glaze over the top and let it set before slicing into bars.

Servings and timing

This recipe makes about 12 bars. The prep time takes around 10 minutes, and the baking time is 20–25 minutes. Allow an additional 10–15 minutes for cooling and glazing.

Variations

I sometimes add a pinch of cinnamon or nutmeg to the batter for extra warmth.
For a nuttier twist, I top the glazed bars with chopped pecans.
Swapping brown sugar for coconut sugar gives it a slight caramel-like depth.
I’ve also made these in mini muffin tins for bite-sized donut holes—just reduce the baking time accordingly.

Storage/Reheating

I store leftover bars in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to 5 days. To reheat, I pop a bar in the microwave for about 10–15 seconds—just enough to soften the glaze without melting it completely.

FAQs

What kind of maple syrup should I use?

I always use 100% pure maple syrup for the best flavor. Pancake syrup works in a pinch, but the richness of real maple syrup makes a big difference.

Can I freeze these donut bars?

Yes, I wrap the bars individually in plastic wrap and freeze them in an airtight container. When I want one, I let it thaw at room temperature or warm it up slightly in the microwave.

Do I have to use a glaze?

Not at all. I love the glaze for its added sweetness, but these bars are delicious on their own too. Sometimes I dust them with powdered sugar instead.

Can I make them gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for structure.

How do I keep the bars from drying out?

I make sure not to overbake them and always store them in an airtight container. A light drizzle of extra glaze before serving also helps keep them moist.

Conclusion

These soft baked maple donut bars are one of my favorite ways to enjoy the flavors of fall (or anytime I need a maple fix). They’re easy to make, packed with sweet, cozy flavor, and perfect for both casual snacking and special occasions. Once I made them the first time, they quickly became a go-to in my baking rotation.