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Butter Tart bars or butter tart squares are almost as easy as my homemade butter tarts! You can make these in no time at all and they are just as delicious as a real butter tart is!
Butter Tart bars are almost as easy as my homemade butter tarts.
Almost. You do have to make a crust for these, but it is incredibly simple to whip up and they are a crowd-pleaser, let me tell you! There is nothing like a batch of butter tart bars hidden in your freezer for when company comes over.
And I do mean hidden! If anyone knows that there are butter tart bars in the freezer, they won’t last long!
Can I put walnuts or pecans in butter tart bars?
Now, I don’t actually put any nuts in my butter tarts but I have been known to add nuts to these. It depends on what mood I am in at the time. Oh fine, it actually depends on whether or not I am organised and have nuts in my pantry to use in them. You caught me. I am pretty sure that I have lost small children in my pantry, it’s so disorganized. Which is scary because I organize it at least 6 times a year. It just won’t stay clean!
So the long answer to the short question is YES you can put nuts in these butter tart bars!
Butter Tart Bars Tips and Tricks
- Butter tart bars are THE way to get that butter tart flavour that we all love with the least amount of work possible, with maximum payout. True, they aren’t as easy as using pre-made tart shells for a few dozen butter tarts that you whip up, which is my time-saving trick, but you can bake up a couple batches of these and freeze them in no time at all.
- Make sure to let them cool completely in the pan before you slice them!
Can I freeze butter tart bars?
Yes you can freeze butter tart bars, here’s a few tips how:
- Make sure to cut them before you freeze them – I find that it’s just easier to slice bars before they head to the freezer.
- Get a good quality plastic container and you can freeze two layers of bars at a time, following step three below.
- To prevent freezer burn try to wrap the bars one layer at a time with plastic wrap. I find that putting them in a plastic sealed container doesn’t always prevent freezer burn. Make sure that there is wrap between the layers.
How long can I freeze them for?
If you follow the steps above there is no reason that they won’t last in your freezer for 1-2 months. It’s wrapping them so that you don’t get freezer burn OR take on any of the other “scents” in the freezer as well.
If you are looking for another retro recipe that is seriously the bomb, try my Peanut Butter Marshmallow Squares / Confetti Bars as pictured above. Now THESE don’t last in the freezer, mainly because they taste amazing frozen!So who here makes butter tart bars? Has made them? WILL make them?
Happy baking babes!
Love,
Karlynn
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Butter Tart Bars
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Total Time
- 45 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 16 squares
- Calories
- 280
- Author
- Karlynn Johnston
Ingredients
Crust
- 1/2 cup butter
- 1/3 cup of brown sugar
- 1 1/4 cups of flour
Top Layer
- 2 large eggs
- 1 cup of brown sugar
- 1 teaspoon flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups of raisins
- 1/2 cup chopped nuts optional
Instructions
- Preheat oven to 350 degrees fahrenheit
- Combine the first three ingredients in a bowl until crumbly.
- Press the mixture into an ungreased 9x9 pan and pop into the oven. Bake for about 15 minutes, until browned.
- Combine your brown sugar and your eggs together well.
- Add in the rest of your ingredients.
- Bake at 350 degrees until beautifully browned, about 18-20 minutes.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Yolanda says
This is a delicious recipe but my topping is runny, am I doing something wrong?.
Eloise says
this recipe turned out to not cook according to the directions. It was very runny after the allotted cooking time. I had to return it to the oven 3 times!! I have made butter squares often but this has never happened . I would suggest using a 9 by 12 pan.
James says
Karlynn
This recipe is awesome in my in my books So simple to put together, less ingredients and a HUGE time saver.was a super hit with friends and family.
Chris says
Absolute perfection! Thank you!
Sylvia says
I doubled the recipe for a 9×13 pan & added about 1/2tsp extra flour. They turned out great! Easy recipe to follow & quick to make. Definitely added to my favorites list. If you can get farm butter instead of store bought it is worth it. Especially for the crust!
Gina Reineke says
so easy to mix up and now my house smells like Christmas Baking has started.
Jaime says
I used a 9×12 pan thin crust and there gone! family are the whole pan already!! making a second batch now same way there just great. I didn’t measure raisin or peacans just loaded them up. this recipe seems forgiving. great great can’t wait for them to cool.
Candis says
lovely bars – but one correction is needed. this is not American cuisine. it’s Canadian 😉
suppose I shouldn’t be so smug as I’m enjoying your American recipe lol
Lynne says
I skipped the raisins…YES! I’m one of those anti-raisin types! I added chocolate chips. Would you consider making a couple of small alterations to the recipe pertaining to the butter? Cold? Cubed? Softened? Melted and cooled? Thanks – looking forward to eating this tonight for dessert.
TerryF says
I use soft butter at room temp.
Kelly from Ontario says
I make butter tarts but have never made the squares. These were perfect. I have to say that your food photos are what brought me here yesterday and l have already made two winners from your collection!
Anne Berend says
These are nothing short of incredible. So easy and SO delicious. Taste exactly like a butter tart but with a better crust! I didn’t change anything in the recipe and they were perfect. They will be a go to in my kitchen for sure.
ellen says
Would it be o.k to pour the filling on an unbaked base?
Tracy says
I would bake these bars as described. It would change the texture otherwise.
Ellen Weisner says
would it be ok to pour the filling on an unbaked base?
mike b says
Yes its an incomplete recipe. i guess that’s the next direction but not very professinal.
Jacki says
Would I double the recipe to use a 9 x 13” pan?
Garth says
I didn’t. Turned out just right for me
Melissa says
These are great! I’m making my second batch now for my Christmas cookie trays, these are way easier than preparing tart shells.. my boyfriend got into and ate half of my first test batch. 🙂 I made something similar years ago and lost the recipe so I’m really glad I found this one! Thank you for sharing.
Laurie Willimott says
I will be making these soon. Because I’m Canadian, I can’t make this without adding vinegar to the filling. That’s my fave BT tart recipe. Is there anything I can do to add the vinegar, that won’t make it too runny?
Cindy says
Delicious!! Only had 8×8 so crust was a little thick but will make again for sure!! The best of a butter tart without a tart shell! A big hit with our family!
JBagwell says
Is there a way to compensate for leaving out the raisins? I just really don’t care for them, but this recipe looks amazing otherwise
Chantal Fournier says
I don’t put raisins and it’s fine 🙂
Charlaine says
A lot of people who dislike raisins are fine with dried currants. They have a milder taste and no squishy texture.
Carley says
I made a double batch, for the crust I used a pastry cutter and cold butter and worked it until it was chunky crumbles, didn’t make a dough… and lowered the raisins to 1 cup per.. 1.5 seemed to be a lot haha. Used an extra 1/2 tbsp of flour to coat the raisins and I didn’t add them until after I poured the top layer into the pan, I laid them on top then used a spoon to work them in. Added 1/3 cup chocolate chips to one pan before putting in the oven. They turned out AMAZING. I will forever use this recipe haha. Thank you!
Hailey says
Very easy recipe… my squares turned out delicious!
For the base, I didn’t melt the butter. I cut the butter into small room temperature cubes and mixed in my standing mixture. I mixed it for 8-ish minutes on low and it combined into a doughy texture that was easily moldable to the bottom of the pan. It starts out looking very dry/crumbly when you first mix it, so don’t take it out until it starts to look doughy!
As for the topping, I prepared the butter the same way – into mini room temperature cubes. I mixed it on a fairly high setting for about 6 minutes. The butter didn’t combine perfectly into the mixture, there were still little visible flecks of butter in the mixture. Once I baked it, it turned out perfect!!
Lastly, I used a 7 by 11 pan, so to compensate I cooked the bottom for 25 mins and the topping for 23 minutes.
Hope this helps someone else, I didn’t find the answer to this in the comments 🙂
Sonya Beeler says
I made it exactly as you said… and they are perfect. Absolutely perfect. Thank you!
TvH says
Yum! I added an extra 8 minutes cooking time, because my oven is a bit low. They’re great! Easy recipe, too. Thank you very much.
Carolyn says
Just made these Butter tart squares in a 9×9 pan as it said. Top layer is not very well defined like it Karrlyn,s picture. But they taste great! Perhaps an 8×8 pan and a bit longer bake time next time.
Troy says
Does it matter whether one uses light or dark brown sugar?