Description
Maple Bars are a delightful treat made from fluffy buttermilk biscuits that are fried to golden perfection and coated with a smooth, sweet maple glaze. This recipe offers a homemade alternative to traditional bakery-style maple bars, featuring a rich, buttery glaze with a pronounced maple flavor that perfectly complements the warm, crispy fried dough.
Ingredients
Scale
Dough
- 1 8-count tube Original Pillsbury Grand Homestyle Buttermilk biscuits
- 4 cups Canola Oil (for frying)
Maple Glaze
- ½ cup brown sugar (light or dark)
- 4 Tablespoons unsalted butter
- 3 Tablespoons milk
- 1 Tablespoon light corn syrup
- 2 teaspoons Maple Flavor Extract
- 2 cups powdered sugar
Instructions
- Shape the biscuits: Remove the individual biscuits from the tube and gently press and stretch them into an oblong shape, similar to a Long John doughnut.
- Prepare the glaze base: In a small saucepan, add the brown sugar and milk, whisking to combine until smooth.
- Cook the glaze: Add butter and heat over medium, stirring frequently until the butter melts and sugar dissolves completely.
- Add corn syrup and maple extract: Stir these into the glaze mixture and whisk thoroughly.
- Incorporate powdered sugar: Gradually whisk in powdered sugar half a cup at a time, ensuring the glaze remains smooth and lump-free between additions.
- Keep glaze warm: Lower the heat to low to maintain the glaze temperature while preparing the donuts.
- Prepare frying station: Line a baking sheet with paper towels to drain excess oil after frying.
- Heat oil: Pour canola oil into a medium saucepan and heat to 350°F, monitoring with a candy or meat thermometer for precise temperature control.
- Fry the shaped biscuits: Fry biscuits one or two at a time depending on pan size, frying for 30 seconds to 2 minutes per side until golden brown, maintaining oil temperature around 350°F.
- Drain the fried biscuits: Remove from oil and place on prepared baking sheet lined with paper towels; let cool slightly for safe handling.
- Prep for glazing: Remove paper towels from the baking sheet to have a clean surface.
- Finish glaze consistency: Remove glaze from heat and whisk vigorously to smooth it out further.
- Glaze the bars: Dip each bar into the warm glaze, let excess drip off, then place on baking sheet to cool and set.
- Storage recommendation: Best enjoyed fresh but can be stored in an airtight container or Ziplock bag at room temperature for up to two days.
Notes
- Use a thermometer to maintain oil temperature at 350°F for perfect frying results.
- Stretching the biscuits gently helps create the classic maple bar shape without tearing the dough.
- The glaze should be smooth and slightly warm when dipping for an even coating.
- Maple flavor extract creates a strong maple taste without using syrup—make sure to use a quality extract.
- Serve bars within hours for optimal texture; they may soften if stored longer.
- If you prefer a darker glaze, opt for dark brown sugar instead of light brown sugar.
