Ingredients

• 2 tubes refrigerated biscuits, each 16.3 oz
• enough vegetable oil to coat the bottom of a frying pan to a depth of 2 inches
• ¼ cup butter
• 1⁄2 cup brown sugar
• milk (3 tablespoons)
• 1 tablespoon corn syrup (mild)
• maple extract (2 teaspoons)
• 2 cups sugar (powdered)

Directions

• Flatten and stretch the biscuits into a log shape after separating them.
• In a stovetop pan, heat hot oil. Working in batches, cook the biscuits until golden brown, about 2-3 minutes per side.
• Remove the pan from the oven and drain it on paper towels.
• In a sauce pan, combine the butter, brown sugar, and milk and simmer over low heat, stirring constantly, until the butter is melted and the sugar is no longer grainy.
• Take the pan off the heat and add the corn syrup and maple extract.
• Blend in the powdered sugar until it’s completely smooth. Although the icing will begin to solidify, it should still be safe to dunk.
• Dredge the tops of each bar in icing and place them on a flat surface to set up the icing. Rep until all of the bars have been covered. Serve right away.
• Any leftover maple bars should be kept at room temperature, loosely covered. It’s recommended to consume these within 24 hours of cooking them.

Enjoy!!