The bars bake in a preheated 350°F oven for about 25-30 minutes. The trick is to pull them out when the top is lightly golden and springs back when gently pressed in the center, and a toothpick inserted comes out clean or with a few moist crumbs. I made the mistake of overbaking once, waiting for a deep golden brown, and they were dry. While the bars cool completely in the pan on a rack, I make the glaze. I whisk the powdered sugar, maple syrup, vanilla, and enough milk to make a thick but pourable glaze. Once the bars are cool, I drizzle the glaze generously over the top and let it set before lifting them out to cut.
Pro Tips for Best Results
For an extra layer of maple flavor that permeates the entire bar, I sometimes substitute ¼ cup of the milk in the batter with pure maple syrup. I tested this three different ways (all milk, syrup in the glaze only, and syrup in both), and adding a bit to the batter gave a wonderfully subtle maple flavor in every bite, not just on top.
To achieve that classic donut-shop texture, it’s all about the mixing. Stir the batter by hand and only until just combined. Using a mixer on this batter is a sure way to overwork it and create a denser, more bread-like texture. The few lumps will bake out, I promise.
For a professional-looking glaze that sets with a slight crackle, let the bars cool completely. If you glaze them while they’re warm, the icing will soak in and become sticky. Pour the glaze over the cool bars and resist the urge to cut for at least 20 minutes to let it set beautifully.(See the next page below to continue…)