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Maple Long Johns being served for breakfast.

Maple Bars

These Maple Bars are so easy and delicious! I never thought frying donuts would be so simple! These classic, homemade Maple Long Johns make the perfect breakfast treat. Your family will thank you for this warm, fresh version of a classic donut with a homemade maple glaze!
Course Breakfast
Cuisine American
Keyword breakfast, donut, icing, maple
Prep Time 3 minutes
Cook Time 15 minutes
Servings 16 donuts


  • 2 tubes 16.3 oz each refrigerated biscuits
  • Vegetable oil for frying enough for 2 inches deep in pan
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3 tablespoons milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons maple extract
  • 2 cups powdered sugar


  • Separate the biscuits and flatten and stretch into a log shape.
    flatten biscuits into long shape
  • Heat hot oil in a pan on the stove. Working in batches, fry the biscuits, about 2-3 minutes on each side until golden brown.
    fry biscuits in oil
  • Remove and drain on paper towels.
    donuts drying on paper towels
  • Add butter, brown sugar and milk to a sauce pan and heat on medium low heat, stirring constantly until butter is melted and sugar is no longer grainy.
    Making Maple glaze in sauce pan
  • Remove from heat and stir in corn syrup and maple extract.
    stir in corn syrup and maple extract
  • Whisk in powdered sugar until blended smooth. Icing will begin to harden, but it should be fine to dunk.
    stir in powdered sugar
  • Dredge the top of each bar into the icing and flip over onto a flat surface for icing to firm up. Repeat until all bars are covered. Serve immediately.
    dunk donuts in icing
  • Store any leftover maple bars loosely covered at room temperature. These are best when eaten within 24 hours of making.
    Maple Bars On Wire Cooling Rack