Maple bars made in minutes with crescent dough and a delicious homemade maple glaze. Never store in the store again after trying these hot and fresh maple bars!
An 18-liter can of refrigerated cookie dough. I used Pillsbury Grand Homestyle buttermilk cookies.
2 cups of canola oil for frying
1/4 cup of butter
1/2 cup of brown sugar
3 TBSP of milk
1 TBSP corn syrup
2 teaspoons maple extract
2 cups of powdered sugar
Pour 2 cups of canola oil into a medium saucepan and start heating at medium-low heat (I set mine at 4.)
Open cookie dough and set aside. Gently stretch the cookies into an oblong shape, instead of the round shape they come in.
In a small pan, combine the butter and brown sugar. Beat the milk and heat it for about 5 minutes over medium heat, stirring often, until the butter melts and the sugar dissolves.
Remove from heat and add the corn syrup and maple extract. Add the powdered sugar 1/2 cup at a time, stirring until smooth between additions.
Add 1-2 more teaspoons of milk if necessary. The glaze will begin to harden if you let it sit, which is what you want! Once the powdered sugar has been added, keep the maple glaze warm on the stove, stirring from time to time.
Check the temperature of the oil with a meat thermometer, it should read 350 degrees F. Increase the heat gradually if necessary.
Once the oil is ready, drop the bars in 2 at a time. Let it cook for about 2 minutes, then turn and cook another 2 minutes on the other side. This process of cooking the fritters goes very fast, so have a plate covered with a paper towel ready to put the bars on when they are cooked. The bars should be a nice golden brown color.
Let the bars cool down for a few minutes, then whisk the glaze to make sure it is smooth enough to dip each bar. Dip the bar, then immediately turn the glaze up on a cooling rack.
Repeat this process until all bars are fried and glazed. It’s best to eat them within an hour, but even the next morning they’re amazing.