Quick Maple Bars
These Quick Maple Bars are an easy homemade treat made with buttermilk biscuits and a rich maple glaze. They fry up golden and soft, then finish with a sweet maple topping perfect for breakfast, brunch, or dessert.
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Servings: 8
Ingredients
For the Bars
- 1 16-oz tube buttermilk style biscuits
- 3 c vegetable oil for frying
For the Glaze
- 3/4 c light brown sugar packed
- 5 tbsp salted butter
- 4 tbsp milk
- 1 1/2 tbsp light corn syrup
- 1 tbsp maple extract
- 1 3/4 c confectioners sugar
Instructions
- In a medium saucepan over medium-high heat, combine the brown sugar, butter, and milk. Whisk continuously until the sugar has dissolved.
- Whisk in the corn syrup and maple extract. Remove the saucepan from the heat.
- Pour the warm sugar mixture over the confectioners sugar in a mixing bowl. Whisk until the glaze is smooth and the sugar is fully incorporated. Set aside.
- In a large skillet, heat the vegetable oil over medium-high heat until it reaches 340°F to 350°F.
- While the oil is heating, open the biscuit dough and separate the biscuits.
- Flatten each biscuit carefully into an oval or bar-like shape.
- Once the oil has reached the proper temperature, carefully place two flattened biscuits into the hot oil.
- Fry for 1 1/2 to 2 minutes per side, or until light golden brown.
- Transfer the fried bars to paper towels to drain and allow them to cool completely.
- Stir the glaze if needed to keep it smooth and prevent it from hardening on the surface.
- Pour the glaze evenly over each cooled bar.
- Allow the glaze to begin setting before serving.
Notes
To make these Quick Maple Bars gluten free, replace the refrigerated biscuit dough with a gluten-free biscuit dough or gluten-free pastry dough that can be rolled or flattened and fried successfully. You should also confirm that the maple extract, confectioners sugar, light corn syrup, and any packaged ingredients are labeled gluten free, since formulations can vary by brand. If cross-contact is a concern, use a clean skillet, fresh oil, and utensils that have not been used with wheat-based dough. The glaze itself is generally easy to adapt once the dough is swapped.