Butter Tart Bars
User Reviews
4.9
Butter Tart Bars
Description
The shortbread base is prepared by creaming softened butter with brown sugar, salt, and vanilla, then mixing in flour to form a crumbly dough that is firmly pressed into a baking pan and baked until golden. The filling is a mixture of beaten eggs, packed brown sugar, melted butter, vanilla, flour, salt, and chopped pecans, which is poured over the cooled crust and baked again until set but just slightly soft in the center.
The texture contrasts between the crisp shortbread base and the luscious, nutty filling enriched by pecans. After baking, the bars are cooled thoroughly to firm up before slicing. They store well at room temperature or refrigerated and freeze sturdily when cut into individual portions.
Using room temperature butter and eggs aids in mixing and texture development. Lining the pan with parchment makes removing and slicing easier, and allowing the crust to cool before adding filling prevents mixing. Cooling the finished bars fully ensures clean slices.
Ingredients
Shortbread Base
- ¾ cup butter softened
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
Filling
- 3 egg large
- 2 cups brown sugar packed
- ¼ cup butter melted
- 1 teaspoon vanilla
- 1 tablespoon flour
- ½ teaspoon salt
- 1 cup pecans chopped
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
- Use room temperature butter and eggs for better mixing and texture.
- Line baking pan with parchment paper, leaving overhang to lift bars out easily.
- Cool the crust completely before adding filling to prevent mixing.
- Bars must be fully cooled before slicing for clean cuts.
- Store bars covered at room temperature for a few days or refrigerate up to one week.
- Freeze individual slices by flash freezing on a tray, then sealing in airtight bags for up to three months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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