Butter Tart Squares

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Golden, gooey, and unapologetically indulgent — Butter Tart Squares are a Canadian classic that brings the magic of the traditional butter tart into a simple, sliceable form. These layered bars combine a buttery shortbread base with a rich, caramel-like filling that’s irresistibly sticky and sweet, finished with a delicate crackle on top. Every bite offers a perfect contrast between the soft, chewy center and the crumbly, golden crust.

Ideal for holidays, potlucks, or just a cozy evening treat, Butter Tart Squares are a fuss-free way to enjoy the nostalgic flavors of a well-loved dessert. They skip the need for individual tart shells, making them not only easier to prepare but also more shareable. Whether you’re a fan of raisins in your butter tarts or prefer them pure, these squares are endlessly adaptable — and always a crowd-pleaser.

Why You’ll Love This Butter Tart Squares Recipe

These bars deliver all the rich, buttery flavor of classic butter tarts with a fraction of the effort. No fiddling with pastry shells or fancy molds — just layer, bake, slice, and enjoy. The gooey filling, lightly crackled top, and buttery crust create a texture contrast that’s pure bliss. Plus, they’re easy to transport and store, making them the perfect make-ahead treat.

Preparation Phase & Tools to Use

To prepare Butter Tart Squares, you’ll need some essential kitchen tools to ensure your layers bake evenly and your texture comes out just right:

• 9×9-inch Baking Pan – Ensures even baking and perfectly thick bars.
• Mixing Bowls – One for the crust, one for the filling.
• Whisk & Spatula – A whisk helps achieve a smooth, well-blended filling while the spatula ensures no batter is wasted.
• Measuring Cups & Spoons – Precision is key, especially for the gooey filling.
• Parchment Paper – Makes removal and cleanup a breeze.

Each tool plays a role in streamlining the prep process while ensuring you end up with neat layers and an even bake.

Preparation Tips

Make sure your butter is softened for the crust — it helps everything blend more evenly and gives a tender bite. When making the filling, whisk just until smooth; overmixing can introduce too much air, leading to bubbles or cracking on top. If you prefer a less gooey center, bake a few minutes longer. Let the bars cool completely before slicing to ensure clean, even cuts — a chilled overnight rest in the fridge works wonders for perfect squares.

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Ingredients for this Butter Tart Squares Recipe

For the Shortbread Crust:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt

For the Butter Tart Filling:

• 2 large eggs
• 1 1/2 cups (330g) brown sugar, packed
• 1/4 cup (60ml) unsalted butter, melted and slightly cooled
• 1 tablespoon all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 2 tablespoons maple syrup (optional but enhances flavor)
• 1/4 teaspoon salt
• 1/2 to 3/4 cup raisins or chopped pecans (optional, based on preference)

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Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add in the flour and salt, mixing until crumbly and well combined. Press the mixture firmly and evenly into the bottom of the prepared pan.

Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside while preparing the filling.

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Step 2: Make the Filling

In a separate bowl, whisk the eggs until lightly frothy. Add in the brown sugar and whisk until the mixture is smooth and slightly thickened. Stir in the melted butter, flour, vanilla, vinegar, maple syrup (if using), and salt. Mix just until fully incorporated. Fold in raisins or pecans if using.

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Step 3: Assemble and Bake

Pour the filling evenly over the hot crust. Return the pan to the oven and bake for 25–30 minutes, or until the top is golden and slightly crackled. The center should be set but still a bit jiggly — it will firm up as it cools.

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Step 4: Cool and Slice

Let the Butter Tart Squares cool completely in the pan. For the cleanest slices, refrigerate the pan for at least 2 hours or overnight before cutting into squares. Use a sharp knife wiped clean between cuts for the best presentation.

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Notes

Butter Tart Squares can be tailored to suit your sweetness and texture preferences. For a firmer filling, increase the bake time by 3–5 minutes. Maple syrup enhances the classic Canadian flavor, but if you don’t have it, the squares will still taste incredible. If you’re not a fan of raisins or nuts, you can skip them entirely — the gooey filling is delicious on its own. Letting the bars chill before slicing makes a big difference in both flavor and structure.

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Watch Out for These Mistakes While Cooking

• Overbaking the Filling: The center should have a slight jiggle when you remove it from the oven. Overbaking can result in a dry or cracked top.
• Cutting Too Soon: Cutting the squares while still warm leads to a sticky mess. Always let them cool completely and ideally chill before slicing.
• Uneven Crust Layer: Press the crust evenly into the pan to avoid thin spots that might burn or result in uneven baking.
• Using Hot Butter in Filling: Let melted butter cool slightly before mixing it into the eggs to avoid curdling or cooking the eggs prematurely.

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Storage Instructions

Once cooled and sliced, store the Butter Tart Squares in an airtight container. They keep well at room temperature for up to 2 days, but for best freshness and texture, store them in the refrigerator for up to 1 week. They also freeze beautifully — layer them between sheets of parchment in a sealed container and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.

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Estimated Nutrition (Per Serving – Based on 16 Squares)

• Calories: 290 kcal
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 90mg
• Carbohydrates: 38g
• Fiber: 0.5g
• Sugar: 28g
• Protein: 2g

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Frequently Asked Questions

Can I make Butter Tart Squares without raisins or nuts?

Yes, absolutely. The filling is rich and flavorful on its own. Leaving out raisins or nuts doesn’t compromise the taste.

Can I double this recipe?

Yes, you can double it and bake it in a 9×13-inch pan. Increase the bake time slightly and keep an eye on the center for doneness.

Why is vinegar used in the filling?

Vinegar helps balance the sweetness and adds a slight tang that enhances the overall flavor.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the crust and filling by half to keep the balance right.

How do I know when the filling is baked properly?

The edges should be set and the center should jiggle slightly. It will firm up as it cools.

Can I make these bars ahead of time?

Definitely. In fact, they taste even better the next day after chilling in the fridge.

How should I cut them neatly?

Use a sharp knife and wipe it clean between each cut. Chilling them beforehand helps with clean slices.

Are these suitable for mailing in a cookie box?

Yes! Wrap them tightly and keep them in a cool container. They’re firm enough to travel well.

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Conclusion

Butter Tart Squares are a beloved twist on a classic dessert — gooey, golden, and undeniably addictive. They come together with minimal effort and deliver maximum comfort in every bite. Whether you enjoy them as a holiday staple or a simple treat with your coffee, these bars are sure to become a go-to in your baking rotation. With just the right blend of sweetness, texture, and nostalgia, they’re a guaranteed hit every time.

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