With a rich buttery crust and a sweet gooey top, Butter Tart Squares are sure to become a holiday baking favorite.
Butter Tart Squares are a classic Canadian holiday dessert. They are very similar to a butter tart but in bar form and far simpler to make. First we assemble the crust and bake it until it smells fragrant. Next we make the topping and pour it over the crust. Finally we bake the squares until the edges start to set. My holiday baking list is never complete unless Butter Tart Squares are included! They are sweet and oh so gooey delicious and guaranteed to become a part of your holiday baking year after year.
Try my Skor Fudge and Soft and Chewy Gingerbread Cookies if you are looking for other holiday baking recipes to try.
Ingredients
Crust
- Unsalted Butter - Make sure the butter is at room temperature so it's soft and easy to mix.
- Brown Sugar - Adds some sweetness to the crust.
- Vanilla - Adds a boost of flavor to the crust.
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't tried this recipe using any other type of flour.
Topping
- Unsalted Butter - Mixed with the eggs and brown sugar to create the topping.
- Eggs - I used large eggs in this recipe.
- Brown Sugar - Helps to make that sweet and gooey delicious topping.
- All-Purpose Flour - A touch of flour to make sure the topping isn't too runny.
- Salt - Brings out the flavor of the other ingredients.
- Raisins - A perfect addition to these delicious bars.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
In a medium size bowl, add softened butter, brown sugar and vanilla. Use an electric mixture to beat at medium speed until combined.
Add flour. Beat until the flour is completely mixed in. The mixture will be dry and crumbly. Use your hands to press mixture into prepared baking pan. Bake for 10-12 minutes or until the crust starts to turn golden brown. Remove from oven and set aside.
Melt butter in the microwave or on the stovetop. Set aside to cool slightly.
Add melted butter, brown sugar and eggs to a large bowl. Use an electric mixer to beat on medium speed until combined. Use a spatula to scrape down the sides of the bowl as necessary.
Sprinkle the salt and flour on top of the mixture. Beat at medium speed until combined.
Add raisins. Use a spatula to fold in the raisins.
Pour mixture on top of baked crust.
Bake for 28-30 minutes or until the edges of the topping start to set. The center will still be slightly jiggly when you remove it from the oven. Cool on the counter for one hour then transfer to the refrigerator to chill for 2 hours. Cut into 16 squares. Enjoy!
Hint: Make sure to line the baking sheet with parchment paper. This will prevent the crust from burning and it will make the squares easier to remove from the pan after they have been baked.
Substitutions
- Unsalted Butter - You can substitute with salted butter if you prefer in both the crust and the topping but be sure to omit the salt from the recipe.
- Raisins - You could substitute dates for the raisins. Be sure to cut the dates into small pieces before adding them to the topping mixture.
Equipment
8x8 Baking Pan - I used an 8x8 baking pan for this recipe. You could use a 9x9 baking pan but I would not use anything larger because there won't be enough crust and topping to fill the pan.
Electric Mixer - I used an electric mixer to make it easier to mix the crust and topping. If you don't have an electric mixer, you can use a fork or pastry cutter to mix the crust and a whisk to mix the topping.
Storage
Butter Tart Squares can be stored in the fridge in an airtight container or bag for up to five days.
Butter Tart Squares Freeze well. Place tarts in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.
Top tip
Do not overcook the topping. Cook the topping until the edges are set and the middle is still slightly jiggly. If you overcook the topping, you will miss out on that sweet ooey gooey deliciousness.
FAQ
You have overbaked the crust. Bake the crust until it just starts to turn golden brown. Remember the crust doesn't have to be fully baked because it will continue to bake with the topping.
The topping hasn't had a chance to set. Let the squares cool for one hour at room temperature before transferring to the fridge to chill for two hours. This will ensure the topping has a chance to set.
Related
Looking for other recipes like this? Try these:
Recipe
Butter Tart Squares
Ingredients
Crust
- ½ cup unsalted butter softened
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
Topping
- ¼ cup unsalted butter
- 3 large eggs
- 1 ½ cups brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup raisins
Instructions
- Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
- In a medium size bowl, add softened butter, brown sugar and vanilla. Use an electric mixture to beat at medium speed until combined.
- Add flour. Beat until the flour is completely mixed in. The mixture will be dry and crumbly. Use your hands to press mixture into prepared baking pan. Bake for 10-12 minutes or until the crust starts to turn golden brown. Remove from oven and set aside to.
- Melt butter in the microwave or on the stovetop. Set aside to cool slightly.
- Add melted butter, brown sugar and eggs to a large bowl. Use an electric mixer to beat on medium speed until combined. Use a spatula to scrape down the sides of the bowl as necessary.
- Sprinkle the salt and flour on top of the mixture. Beat at medium speed until combined.
- Add raisins. Use a spatula to fold in the raisins.
- Pour mixture on top of baked crust.
- Bake for 28-30 minutes or until the edges of the topping start to set. The center will still be slightly jiggly when you remove it from the oven. Cool on the counter for one hour then transfer to the refrigerator to chill for 2 hours. Cut into 16 squares. Enjoy!
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