Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.½ cup unsalted butter, softened, ¾ cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt, ½ cup milk
- Pour the batter evenly into the prepared baking pan. Spread it out with a spatula to ensure an even layer. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool in the pan for about 10-15 minutes before attempting to remove them.
- While the bars are cooling, whisk together the powdered sugar, milk, and maple extract ( or maple syrup) in a small bowl until smooth and pourable. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.1 ½ cups powdered sugar, 3-4 tablespoons milk, 1 tablespoon maple extract
- Once the bars have cooled enough to handle but are still slightly warm, drizzle the maple glaze generously over the top. You can cut them into bars while still warm or wait until they have completely cooled for cleaner cuts.
- Cut the bars into desired shapes and serve immediately.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 2-3 months. Reheat in the microwave for 10-15 seconds per bar, or in the oven at 300°F (150°C) for 5-7 minutes.
