Save Buttery, flaky biscuit bars layered with sweet cinnamon sugar, a hint of maple, bourbon undertones, and a salty pretzel crunch. The perfect blend of sweet, salty, and boozy in every bite.
I first made these for a cozy weekend treat after craving something nostalgic but with a grown-up twist. The pretzels add just the right amount of crunch, and the maple bourbon glaze elevates every bite.
Ingredients
- Biscuit Dough: 2 cups (250 g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1/3 cup (75 g) cold unsalted butter (cubed), 1/2 cup (120 ml) cold buttermilk, 1 large egg (lightly beaten)
- Cinnamon Sugar Layer: 1/2 cup (100 g) granulated sugar, 2 tsp ground cinnamon, 3 tbsp unsalted butter (melted)
- Maple Bourbon Glaze: 1/2 cup (60 g) powdered sugar, 2 tbsp pure maple syrup, 1 tbsp bourbon, 1/2 tsp vanilla extract, Pinch of salt
- Topping: 1 cup (50 g) mini salted pretzels (roughly crushed)
Instructions
- Prepare the Pan:
- Preheat the oven to 375°F (190°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Dough:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add Liquids:
- Pour in cold buttermilk and stir just until dough comes together. Do not overmix.
- Layer for Flakiness:
- Turn dough onto a floured surface. Gently pat into a rectangle about 1/2-inch (1.25 cm) thick. Fold in thirds like a letter, turn 90°, and gently repeat once more for flakiness.
- Shape and Transfer:
- Press or roll dough into a rectangle matching your pan size. Transfer to prepared pan.
- Add Cinnamon Sugar:
- Brush dough with melted butter. Mix sugar and cinnamon, then sprinkle evenly over the top.
- Pretzel Crunch:
- Lightly press crushed pretzels over the cinnamon sugar layer.
- Mix the Glaze:
- In a small bowl, whisk together powdered sugar, maple syrup, bourbon, vanilla, and salt until smooth.
- First Glaze Drizzle:
- Drizzle half the glaze evenly over the pretzel layer.
- Bake:
- Bake for 28–32 minutes until golden and puffed. Cool 10 minutes in the pan, then use parchment to lift out.
- Final Glaze:
- Drizzle with remaining glaze. Cool completely before slicing into bars.
Save My family always asks for these bars on game night. The combination of flaky layers and salty pretzels never fails to make the evening memorable.
Required Tools
Gather mixing bowls, a pastry cutter or fork, rolling pin, 8x8-inch baking pan, parchment paper, whisk, and measuring cups to set you up for success.
Allergen Information
Contains wheat (gluten), dairy (butter, buttermilk), and eggs. Pretzels may contain soy. Always check ingredient labels for potential allergens.
Nutritional Information
Each bar is about 240 calories with 9 g total fat, 36 g carbohydrates, and 3 g protein per serving.
Save Let bars cool fully for the perfect slice. Enjoy with coffee or for an extra treat, a touch of bourbon-spiked whipped cream.
Recipe FAQs
- → Can I replace bourbon in the glaze?
Yes, substitute milk or extra maple syrup for a non-alcoholic version without losing flavor.
- → What makes the bars flaky?
The dough is folded and rolled, creating layers that bake up tender and flaky for each bite.
- → Can I use other nuts with pretzels?
Absolutely! Add chopped pecans or walnuts for extra crunch and flavor alongside the pretzels.
- → How should I store the bars?
Keep the bars in an airtight container at room temperature for up to 2 days for best freshness.
- → Are these bars suitable for vegetarians?
Yes, they use dairy and eggs but no meat products, fitting many vegetarian diets.
- → What pairs well with these bars?
Enjoy them with coffee, milk, or bourbon-spiked whipped cream for a satisfying treat.