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.
The first time I made these bars was for a cozy Friday night gathering with friends. Everyone was delighted by the gooey glaze and the satisfying crunch of pretzels on top!
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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)
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Instructions
- Prepare Pan:
- Preheat oven to 375°F (190°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make Dough:
- Whisk together flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Add Wet Ingredients:
- Pour in cold buttermilk and stir just until dough comes together. Do not overmix.
- Shape Dough:
- Turn dough onto a floured surface. Pat into a rectangle about 1/2-inch (1.25 cm) thick. Fold in thirds, turn, and repeat once for flakiness.
- Press into Pan:
- Press or roll dough to fit pan. Transfer to prepared pan.
- Make Cinnamon Sugar Layer:
- Brush dough with melted butter. Mix sugar and cinnamon, sprinkle evenly on top.
- Add Pretzels:
- Lightly press crushed pretzels over cinnamon sugar layer.
- Mix Glaze:
- Whisk together powdered sugar, maple syrup, bourbon, vanilla, and salt until smooth.
- Drizzle Glaze:
- Drizzle half the glaze evenly over pretzel layer.
- Bake:
- Bake 28–32 minutes until golden and puffed. Cool 10 minutes, lift out with parchment.
- Finish and Serve:
- Drizzle with remaining glaze. Cool completely before slicing.
Save These bars became a family favorite over the holidays, perfect for sharing with a mug of coffee and warm conversation around the table.
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Required Tools
Mixing bowls, pastry cutter (or fork), rolling pin, 8x8-inch baking pan, parchment paper, whisk, measuring cups and spoons.
Allergen Information
Contains wheat (gluten), dairy (butter, buttermilk), and eggs. Pretzels may contain soy.
Nutritional Information (per serving)
Calories: 240, Total Fat: 9 g, Carbohydrates: 36 g, Protein: 3 g
Save 
Enjoy these biscuit bars fresh for maximum flakiness and flavor. Store leftovers tightly covered to keep them tender and sweet!
Recipe FAQ
- → Can I make these bars without bourbon?
Yes, simply replace the bourbon with extra maple syrup or milk for a non-alcoholic version.
- → How do I ensure flaky biscuit layers?
Pat and fold the dough gently as described. Use cold butter and buttermilk to keep the dough tender.
- → Do these bars work with whole wheat or gluten-free flour?
You can experiment, but for best flakiness, stick with all-purpose flour. Gluten-free blends may alter texture.
- → What pairs well with these bars?
Serve with coffee, tea, or bourbon-spiked whipped cream for a comforting treat.
- → How should I store leftover bars?
Keep bars in an airtight container at room temperature for up to two days to maintain freshness.
- → Are there nut-free options?
Omit nuts if preferred, and check pretzel ingredient labels for added allergens.
