Butter Tart Bars
Some of the links in this post might be affiliate links. As an Amazon Associate I earn from qualifying purchases. This means I earn a small amount of money if you purchase something through the link, at no cost to you. I promise I only recommend items I love! You can read our full disclosure here.
If you’re not Canadian you might not have heard of a butter tart before. They are a classic Canadian dessert, and they are often made (and eaten!) around Christmastime. They consisit of a flaky pastry crust and a pecan pie-like filling, but with raisins instead of pecans.
Did I lose you at raisins? Trust me, they’re delicious! Sweet and perfectly chewy. But, if you’re an avid raisin hater, they are commonly replaced with chocolate chips or left out entirely. Feel free to do so when making this recipe!
My recipe turns butter tarts into bar form for a much less finicky verison of this delicious treat. First we’ll make an easy press-in crust, par-bake it, then make a filling that comes together in one bowl with a whisk and dump it on top then bake again.
What do I need to make them?
Here’s your grocery list:
—Salted Butter
-Granulated sugar
-All purpose flour (I like unbleached)
-Baking Powder-
-Large Eggs
-Dark Brown Sugar
-Glucose or white corn syrup
-Raiains (or chocolate chips)
You will also need a kitchen scale or measuring cups and spoons (but I highly recommend the scale!) a 9 x 13 baking pan (I like this one because it comes with a lid!) , some bowls and whisks and spatulas, and parchment paper.
Here’s how to make them:
Prepare your 9 x 13 pan by lining it with parchment paper. I like to cut a piece of parchment a few inches bigger than my pan on each side, then make diagonal cuts on each corner so that it tucks nicely into my pan. Preheat your oven to 350 F.
Make your pastry: Whisk together flour and sugar in a bowl. Add your cold butter cut up in to small pieces. Use a pastry blender or your hands to cut or rub the butter into the flour/sugar mixture until the mixture is crumbly and sandy-looking. Dumo the mixture into your prepared pan and press it down, pressing the mixture up the edges of the pan just a little bit. Bake at 350 F for 12-15 minutes, until the crust is just starting to brown.
While your crust is baking, you can make the filling. First, melt your butter in a microwave safe bowl. Let it cool slightly. Add your eggs, brown sugar, flour, baking powder, corn syrup or glucose, vanilla extract, and salt. Whisk together until smooth. Add your raisins and mix them in with a spatula.
Once your crust is finished baking, take it out of the oven and pour your filling on top. Spread it out gently, then bake at 350 F for 18-22 minutes, until your filling is just a little jiggly on top still. It might puff up a bit in the middle, that’s ok. It will go down after you take it out of the oven.
Place the pan on a wire rack and let cool completely. Slice into desired sizes.
These can be stored at room temperature in an airtight container for up to 3 days, or in the freezer for several months.
Here's the recipe!
Butter Tart Bars
Ingredients
- 175g (3/4 cup) All Purpose Flour
- 62g (1/3 cup) Granulated Sugar
- 140g (1/2 cup plus 2 TBSP) Salted Butter, cold
- 35g (2 1/2 TBSP) Salted Butter
- 3 Large Eggs
- 250g (1 1/4 cups) Dark Brown Sugar
- 20g (2 1/2 TBSP) All Purpose Flour
- 50g (1/4 cup) Glucose or White Corn Syrup
- 1 tsp Vanilla Extract
- 1 tsp Sea Salt
- 1 tsp Baking Powder
- 350g (1 3/4 cups) Raisins
Instructions
- Prepare your 9 x 13 pan by lining it with parchment paper. Preheat your oven to 350 F.
- Whisk together the first amount of flour & sugar.
- Cut butter into small pieces and cut into the flour mixture using a pastry cutter or rub it into the flour mixture with your hands until the mixture is sandy and crumbly.
- Press the crust into the bottom of the pan, going up the sides of the pan slightly. Bake at 350 for 12-15 minutes, until it just starts to brown.
- While your crust is baking. Melt your butter in a microwave safe bowl. Let cool a little.
- Add your eggs, brown sugar, flour, glucose or corn syrup, vanilla, salt, and baking powder. Whisk together until smooth.
- Add your raisins and stir with a spatula.
- Pour the filling onto your prepared crust and bake at 350 F for 18-22 minutes, until the filling is just a tiny bit jiggly in the middle.
- Let cool on a wire rack, then cut the bars into your desired size (4 x 6 will give you 24 small bars)
- Store these at room temperature in an airtight container for up to 3 days, or in the freezer in an airtight container for several months.
