Use canned biscuits to get amazing Maple Bar doughnuts in just 30 minutes! Yes, really.30-Minute Maple Bars

Every Monday we have family night, with a lesson and activity, and last night we taught Charlotte about healthy food habits. (This may or may not have been a direct result of her refusing to eat everything but the top layer of crust on her Chicken Pot Pie.)

30-Minute Maple Bars

Eric found this strange/hilarious food pyramid video to show her. (highlight: “My friend John is fat because he keeps eating and he does not play” (picture of Fat John).

Keeps eating and does not play. Yep, that pretty much describes me.

30-Minute Maple Bars 30-Minute Maple Bars 30-Minute Maple Bars

Then they’ll show a picture of me stuffing my face with one of these Maple Bars. Just in case this healthy food habits video doesn’t stick with Charlotte, surely her mother’s shining example will.

Rrrrright. I guess now is a bad time to mention that I have maple glaze on my hands as I type this. Because I just finished off my 4th doughnut for the day. Maybe it was 5. I’m not even gonna get out of my chair to go check how many are left.

30-Minute Maple Bars

Raise your hand if you’re a west coast transplant. This recipe is for you! I get a ton of people landing on my blog searching for a Maple Bars recipe. Maple Bars are a west coast standard in doughnut shops, but are tough to find east coast, or even midwest. (At least I couldn’t find them in Indianapolis when we lived there.) It’s a darn shame, because Maple Bars pretty much rule.

30-Minute Maple Bars

But cry no more, my beautiful Californians, Oregonites, Washingtonians. My other recipe for Maple Bars is fabulous and stars and rainbows and all that…but it definitely takes like 5 hours what with all the rising and rolling and shaping. Not that I haven’t been known to start making them at 10pm when I’m 37 weeks pregnant. Sometimes cravings call.

But never again will I have to lose feeling in my cankles just to get my Maple Bars. These seriously take 30 minutes! Hallelujah.

30-Minute Maple Bars

Apparently I’ve been living under a rock, because I had no idea you could take biscuit dough and fry it into a donut. I told a few people about this idea and they were like, yeah, duh. (We’re not even friends anymore because hello who doesn’t share awesome ideas like that? Just kidding Sandi.)

30-Minute Maple Bars

I swear these taste like legit Maple Bars. They get perfectly crispy on the outside, but are melt-in-your-mouth soft and tender on the inside. 30 minutes guys.

30-Minute Maple Bars

Here are some other maple recipes if you’ve got the craving now:

Maple Bars

The original Maple Bars
Maple Cheesecake with Roasted Pears
Do you guys give up? Or are you thirsty for more?
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30-Minute Maple Bars

Use canned biscuits to get amazing Maple Bar doughnuts in just 30 minutes! Yes really.


For the doughnuts:

  • peanut oil*
  • 1 16.3-oz can buttermilk biscuit dough, refrigerated, I like Pillsbury Grands

For the glaze:

  • 2 cups powdered sugar
  • 3/4 teaspoon light corn syrup
  • 1/8 teaspoon table salt
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon maple extract
  • 3 tablespoons hot water


  • In a high-sided skillet, add about 1 1/2 to 2 inches of peanut oil. Turn the heat on to medium and let the oil heat for at least 5 minutes, or until a thermometer reads 350 F. If you don't have a thermometer you can test the oil buy dropping in a small piece of dough: if it bubbles, it's ready. Don't be tempted to turn up the heat; medium is the temperature you want.
  • Open the can of biscuits and separate them out. Use your fingers to pull each biscuit into a large oval, about the size of a dollar bill (5 or 6 inches). You want it to be kinda long and skinny; if you flatten it out too much the other way you will end up with fat donuts. (Kinda like Fat John.)
  • Drop the dough into the hot oil 2 at a time. Cook for 2 minutes, then flip them over with tongs. Cook for another 1 1/2 to 2 minutes or until they are a deep golden color. Remove to a paper-towel-lined plate. Continue with the rest of the donuts.
  • When the donuts have cooled, make the glaze. In a shallow bowl or pie plate, whisk together all the glaze ingredients. Add more water if necessary.
  • Dip the puffiest side into the glaze. Move fast, the glaze starts to harden right away. Cover any remaining glaze with plastic wrap. EAT!


*I didn't put a specific amount on the peanut oil because how much you need depends on the size of your pan. Buy enough to fill at least 1 1/2 to 2 inches. (You can also use regular vegetable oil. I just feel like peanut oil leaves less of an oily taste).
I should mention that these donuts are best eaten right away. Even after just a couple hours they aren't crispy anymore. Which is how most donuts are, I suppose, so maybe that's not a bad thing.
Source: Refrigerated dough idea from Big Bear's Wife; icing recipe from the original Maple Bars.


Serving: 1 doughnut, Calories: 120 kcal, Carbohydrates: 31 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 39 mg, Potassium: 1 mg, Fiber: 1 g, Sugar: 30 g, Vitamin A: 1 IU, Calcium: 1 mg, Iron: 1 mg

30-Minute Maple BarsHere’s the dough I used. Worked like a charm!

30-Minute Maple BarsShoonk out the dough…yes shoonk.

30-Minute Maple Bars


Stretch out that dough…

30-Minute Maple BarsTil it’s about 6 inches long.

30-Minute Maple BarsThen throw it in some hot oil.

30-Minute Maple BarsAaaand flip.

30-Minute Maple BarsAnd helloooooooo Maple Bars.