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Maple Syrup Bugle Bars

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Sweetened Condensed 🍁MAPLE Milk…yeah. It’s a thing. I just made it up. For realsies though. And then I poured it over some Snickerdoodle cookie dough, and some of my favorite vanilla-ish things, and, of course the most underrated snack and baking companion, Bugles. 🤯 


Spray a 9x13” pan

Thin layer Snickerdoodle cookie dough (or store bought cookie dough + 2 teaspoons ground cinnamon)

Hearty Layer of fall snacks that sound great doused in maple syrup- vanilla Oreos, Nila wafers, marshmallows, Ritz crackers

Bugles

Drizzle Sweetened Condensed 🍁MAPLE Milk over (1 cup nonfat milk powder + 1 cup maple syrup dissolved in the microwave) 

Bake 325F 20-25 mins


Maple Syrup Bugle Bars

Makes 12 epic squares 


1 cup nonfat milk powder

1 cup maple syrup 


1 pack (14 oz) store bought sugar cookie dough, at room temperature  + 2 teaspoons ground cinnamon

OR 

1 recipe snickerdoodles (below)


24 Ritz Crackers, broken down into pieces about ¼ the original size

30 bite sized crunchy cookies like Nila Wafers

12 sandwich cookies like vanilla Oreos

½ cup mini marshmallows


3 cups original Bugles


  1. Heat the oven to 325°F and pan spray one 9x13-inch baking pan.

  2. In a small bowl, whisk milk powder and maple syrup together and microwave 30 seconds until smooth and dissolved. You’ve got sweetened condensed MAPLE milk!

  3. Use your hands to press the cookie dough evenly into the base of the pan. 

  4. Scatter the cracker pieces, cookies, and mini marshmallows over the dough. Scatter the Bugles to cover the top of the pan.

  5. Drizzle the sweetened condensed MAPLE milk evenly over the Bugles using a zig zag formation and bake at 325°F for 20-25 minutes or until the edges of the Bugles are golden brown. I like to bake my bars on a lower rack so the cookie base bakes a bit longer while the Bugles get candy coated slow and low without burning. 

  6. Cool before cutting and serving. At room temperature covered with a lid or plastic wrap, the bars will keep fresh for 1 week.



Snickerdoodle (bonus recipe!)

Makes about 1 dozen small cookies


1 stick   unsalted butter, softened

3/4 cup sugar


1 ea egg

½ teaspoon vanilla extract


1 cup + 1 tablespoon ap flour

2 tablespoons nonfat milk powder

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon salt


¼ cup sugar

1 tablespoon cinnamon, ground


1. Heat oven to 350F.

2. In a bowl with a spatula, mix the butter and sugar until light and fluffy. Add the egg and vanilla and mix until well combined, about 1 minute. 

3. Mix in the dry ingredients until just combined.

4. Scoop and roll the dough between your palms into golf-ball sized orbs. Toss in a small bowl of sugar and cinnamon mixed together, until completely covered. Arrange the cookies 2-3 inches apart from one another on a greased or lined baking sheet. 

5. Bake for 9 to 10 minutes, until golden brown and crackled by cinnamon sugar coating.

 
 
 
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