Butter Tart Bars

Name: Butter Tart Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24 squares
Ingredients: ¾ cup butter; ½ cup brown sugar; ¼ teaspoon salt; 1 teaspoon vanilla; 2 cups flour; 3 large eggs; 2 cups brown sugar; ¼ cup butter; 1 teaspoon vanilla; 1 tablespoon flour; ½ teaspoon salt; 1 cup pecans

User Reviews

4.9

174 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
24 squares
Calories
231 kcal
Course
Dessert
Cuisine
Canadian

Butter Tart Bars

Piper Stevens

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Butter Tarts made simpler in one pan with a shortbread base, are still gooey, sweet and delicious.

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Ingredients

Servings

Shortbread Base

¾ cup butter softened
½ cup brown sugar
¼ teaspoon salt
1 teaspoon vanilla
2 cups flour

Filling

3 large eggs
2 cups brown sugar packed
¼ cup butter melted
1 teaspoon vanilla
1 tablespoon flour
½ teaspoon salt
1 cup pecans chopped

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Instructions

For the Base

Pre heat oven to 350°
Prepare a 9 x 13" baking pan by lining with parchment paper
Use a mixer to beat the butter, brown sugar, salt and vanilla until combined
Add the flour and continue mixing until incorporated. The dough will be crumbly, but will press evenly together.
With your hands, press the dough firmly and evenly into the bottom of the prepared pan.
Bake in centre of oven 15 minutes. Remove from oven and allow to cool while you make the filling

For the Filling

Using a mixer, beat eggs. Add sugar and beat, then butter, vanilla, flour, and salt.
Beat for a couple of minutes, then stir in pecans.
Spread filling evenly over crust
Return to oven and bake for 20-25 minutes or until filling is set. The top should be golden brown and the filling should still have a slight jiggle when you move the pan.
Allow to cool completely on a wire rack before removing from pan. Cut into squares

Notes

Have your butter soft at room temperature. I let it sit out overnight.
For best results, have the eggs at room temperature as well.
A stand mixer works well for both the crust and the filling, but you can also use a hand held eclectic mixer.
Line your baking pan with parchment, leaving a couple of inches of overhang. This will make it easy to lift the uncut squares out of the pan. Use a knife first to loosen the sides.
The crust should be completely cooled before spreading the filling on top.
Make sure the butter tart bars are completely cool before slicing them.
The squares will keep covered, at room temperature for a couple of days, otherwise, put them in the fridge for up to a week.
To freeze: After slicing, flash freeze the bars on a tray until they are firm, then transfer them to an air tight container or bag. Freeze for up to three months.

Nutrition Information

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Serving 1g Calories 231kcal (12%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 40mg (13%) Sodium 154mg (6%) Potassium 67mg (2%) Sugar 22g (44%) Vitamin A 270IU (5%) Vitamin C 0.1mg (0%) Calcium 29mg (3%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 24squares

Amount Per Serving

Calories 231 kcal

% Daily Value*

Serving	1g
Calories	231kcal	12%
Carbohydrates	31g	10%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	5g	25%
Cholesterol	40mg	13%
Sodium	154mg	6%
Potassium	67mg	1%
Sugar	22g	44%
Vitamin A	270IU	5%
Vitamin C	0.1mg	0%
Calcium	29mg	3%
Iron	0.9mg	5%