It’s hard to beat a good butter tart, but these bars have all the gooey goodness and the rich buttery taste without having to fiddle with a pastry. Just pat the shortbread crust in a 9 by 13 deep pan and spoon the filling over top. What could be easier? The hardest part about this recipe is waiting to eat them!
Once you make these bars they will become your new favorite treat. These are the world’s best butter tart bars.
- 2 cups of all purpose flour
- 1/2 cup granulated sugar (I use vanilla sugar)
- 1 cup of butter
- 1/4 cup unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 2 cups packed brown sugar
- 1/4 cup all purpose flour
- 1/4 cup corn syrup
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups golden raisins
- 1 cup pecans, coarsely chopped
Preheat oven to 350 degrees. Line a 9 by 13 inch deep pan with parchment paper.
To make the base, combine flour and sugar in a large bowl. Using two knives or a pastry blender, cut in butter until mixture is the texture of a coarse meal. Press firmly into the baking pan, going slightly up the sides of the pan. Bake for 15-20 minutes until just slightly golden. Remove from oven.
To make the topping, in a large bowl, stir together melted and cooled butter and eggs. Add sugar, flour, corn syrup, baking powder, vanilla and salt; stir until combined. Fold in raisins and pecans. Pour over base and bake for an additional ~25 minutes, or until the top doesn’t jiggle and or it springs back when touched.
Let cool on a rack. When cool, cover and refrigerate overnight before cutting into squares. This is the hardest part.. the waiting… but it is very important, as you need these bars to fully set before you cut them and eat them. They will keep for a few weeks in the fridge in a sealed container, but they wont last that long.
This recipe can be easily doubled – to do so you will need to use a 12 by 16 in baking sheet. You will have a little filling leftover but that is OK as it doesn’t not affect the outcome at all.
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Jo-Anne Oberg said:
Can I leave out the raisins and pecans? I love both of these but my family is picky! I could cook it in two 8″ square pans, one with everything, one with none of the Good things! Would this affect the end product?
It would need a little longer to bake
I have never tried so not sure if it would set up properly
Can the butter tarts squares be frozen. And if so how long can they be kept in freezer
Up to 3 months !
Yes for up to 3 months
This is very similar to the recipe I use from Company’s Coming.
I never wait to eat, I like them a gloopy unset mess.
I have four left on the counter but have promised them to our sons.
I know what I’ll be doing on Friday!
Does it make a difference if I use salted butter?
I only use salted butter!
I only use salted butter
HUGE in my opinion
Hi, what size pan, 9×13? Thanks!
16 by 20 or put it in 2 9by 13
does it have to be butter?
Yes the base is essentially a shortbread. You could use a bit of lard too but not margarine
I can only use margarine what would happen if I used it
Not sure I have never tried
Not sure. Shortbreads are meant to be butter. Make my salted chocolate chip cookies instead
I made these. I used currants instead of raisins and walnuts instead of pecans. They turned out excellent. They are quite sweet so I’m going to cut the sugar down a bit to see how they turn out.
This is so much quicker than rolling out pastry and just as good.
My husband just loved these. I’m making my second batch today.
I am so glad you love the recipe Belinda! They are a favorite of mine too