Ingredients
Method
Instructions
- **Prep the Pan & Oven:** Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Alternatively, lightly grease and flour the pan. This step ensures your donut bars won't stick and are easy to remove once baked.
- **Whisk Dry Ingredients:** In a medium mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, and ground nutmeg. Whisk these dry ingredients together thoroughly for about 30 seconds to ensure they are well combined and evenly distributed. This prevents pockets of leavening agents in your final product.
- **Cream Butter & Sugar:** In a separate, larger mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter and granulated sugar on medium speed. Mix until the mixture is light, fluffy, and pale yellow, typically 2-3 minutes. This process incorporates air, which is crucial for a tender crumb in your donut bars.
- **Add Wet Ingredients:** To the creamed butter mixture, add the large egg, vanilla extract, and room-temperature buttermilk. Mix on low speed until everything is just combined and smoothly incorporated. Be careful not to overmix at this stage; we just want a uniform liquid base.
- **Combine Wet & Dry:** Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed until *just* combined. Stop mixing as soon as no streaks of flour are visible. Overmixing develops gluten, which can lead to tough, dry donut bars instead of soft, tender ones.
- **Fill the Pan:** Pour the prepared batter into your prepared baking pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly across the bottom of the pan. The batter will be relatively thick, so a gentle hand helps here.
- **Bake to Golden Perfection:** Bake for 18–20 minutes. Begin checking around 18 minutes. The bars are ready when the edges are lightly golden brown and a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this will quickly dry out your delicious bars.
- **Cool the Bars:** Remove the pan from the oven and let the bars cool in the pan for 10 minutes. This allows them to set up and prevents them from breaking when transferred. After 10 minutes, carefully lift the bars out of the pan using the parchment paper overhang and transfer them to a wire rack to cool completely. They must be entirely cool before glazing!
- **Prepare the Maple Glaze:** While the donut bars are cooling, in a small bowl, whisk together the sifted powdered sugar, pure maple syrup, maple extract (if using), and 1 tablespoon of milk. Add the remaining milk, if needed, half a teaspoon at a time, until you achieve a smooth, pourable, yet thick consistency. The glaze should not be too thin, or it will run off the bars.
- **Glaze & Serve:** Once the donut bars are completely cool (this is crucial, or the glaze will melt and become messy!), generously spread or drizzle the prepared maple glaze over the top. Allow the glaze to set for at least 15-20 minutes at room temperature before slicing and serving. This creates that lovely, slightly firm donut glaze texture.