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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
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 9×9 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.
Notes
Nutrition
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Lorie says
These are amazing, and I would say quick and easy. Replacing my usual recipe for sure!
Barb says
I am confused by your additions for the topping, in particular the butter. Shouldn’t the butter be mixed with the brown sugar, then eggs, then the rest of the ingredients? Or if it is to be added in step 5 with the rest of the ingredients then it shouldn’t it be melted?
Jane Rupert says
Who cares where we come from can we not share ideas and good eats??? I have never figured this out.
William says
The only reason I commented, Jane, was that it stated (and corrected) that it was American Cuisine, if my memory is correct. Canadian Cuisine is hard to come by, and I didn’t mean anything derogatory by that comment, just that it was Canadian, and by her reply, she didn’t seem to be offended. That being said, you tell a French person (France) that statement about French Cuisine, and that’s a totally different
ballgame😉
Karlynn, it may say but I can’t seem to see it, how long do they last in fridge before needing to be frozen?
I’ve made this numerous times, absolutely delicious❤️
William says
Nice try but Butter Tarts are 100% CANADIAN not American, North American maybe but definitely NIT American 😉
Karlynn says
Ah yes, I am Canadian, I can see that it’s wrong in the recipe card, I will change that!