Butter Tart Squares capture all the gooey, sweet, buttery magic of classic Canadian butter tarts, but in a convenient dessert bar form. With a tender shortbread base and a rich, caramel-like filling, these bars are perfect for sharing or indulging in a nostalgic treat anytime.
Ingredients
For the crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
For the filling:
1 cup packed brown sugar
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 cup raisins (optional)
1/2 cup chopped walnuts or pecans (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
In a medium bowl, mix the flour and sugar for the crust. Cut in the softened butter until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking dish.
Bake the crust for 12–15 minutes, until it’s lightly golden. Remove from the oven but keep the oven on.
Meanwhile, whisk together the brown sugar, eggs, flour, baking powder, salt, vanilla extract, and white vinegar until smooth in a separate bowl.
Fold in raisins and nuts if using.
Pour the filling over the hot crust and spread evenly.
Return to the oven and bake for 25–30 minutes, or until the filling is set and the top is golden brown.
Let cool completely before cutting into squares.
Servings and timing
This recipe makes about 16 squares.
Prep time is around 10 minutes, with a total cooking time of approximately 40 minutes. Altogether, the total time is about 50 minutes, making it a great dessert for a weekend treat or an easy crowd-pleaser.
Variations
I like to customize these bars depending on the mood. You can swap raisins for dried cranberries or chopped dates for a different fruity twist. For nut-free versions, simply leave out the nuts. If I want a richer flavor, I sometimes add a pinch of cinnamon or a splash of maple syrup to the filling. For an extra gooey texture, try adding a tablespoon of corn syrup.
Storage/reheating
I store these butter tart squares in an airtight container at room temperature for up to 3 days. They also freeze well—just wrap tightly and freeze for up to 2 months. When I want to enjoy them again, I thaw them overnight in the fridge and warm briefly in the oven for that fresh-baked feel.
FAQs
What can I substitute for white vinegar in the filling?
I often replace white vinegar with apple cider vinegar or lemon juice, which work just as well to balance the sweetness and help with the filling’s texture.
Can I make these gluten-free?
Yes, I swap the all-purpose flour with a gluten-free flour blend. Just make sure the blend includes xanthan gum for best results.
Are the raisins necessary?
Raisins are optional, and I sometimes skip them if I’m not in the mood for dried fruit. The bars are still delicious without them.
Can I use salted butter instead of unsalted?
If I use salted butter, I reduce or omit the added salt in the filling to keep the sweetness balanced.
How do I know when the filling is set?
I look for a golden brown top and a filling that’s firm around the edges but still slightly soft in the center—it will firm up more as it cools.
Conclusion
Butter Tart Squares are one of my favorite easy desserts that bring the classic Canadian butter tart experience into a simple, shareable form. With a buttery crust and a rich, caramel-like filling, these bars satisfy that sweet tooth while being easy to make and customize. Whether I’m baking for guests or just treating myself, these squares never disappoint.
Recipe:
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Butter Tart Squares
- Total Time: 50 minutes
- Yield: About 16 squares
- Diet: Vegetarian
Description
Butter Tart Squares capture all the gooey, sweet, buttery magic of classic Canadian butter tarts in an easy-to-make dessert bar form, featuring a tender shortbread crust and rich caramel-like filling.
Ingredients
1 cup all-purpose flour (for crust)
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, softened (for crust)
1 cup packed brown sugar (for filling)
2 large eggs (for filling)
2 tablespoons all-purpose flour (for filling)
1/2 teaspoon baking powder (for filling)
1/4 teaspoon salt (for filling)
1 teaspoon vanilla extract (for filling)
2 tablespoons white vinegar (for filling)
1 cup raisins (optional, for filling)
1/2 cup chopped walnuts or pecans (optional, for filling)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, mix the flour and sugar for the crust. Cut in the softened butter until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared baking dish.
- Bake the crust for 12–15 minutes, until lightly golden. Remove from oven but keep oven on.
- Meanwhile, whisk together brown sugar, eggs, flour, baking powder, salt, vanilla extract, and white vinegar until smooth in a separate bowl.
- Fold in raisins and nuts if using.
- Pour the filling over the hot crust and spread evenly.
- Return to oven and bake for 25–30 minutes, or until filling is set and top is golden brown.
- Let cool completely before cutting into squares.
Notes
Raisins and nuts are optional and can be omitted or swapped for dried cranberries or chopped dates.
For nut-free versions, leave out the nuts.
Substitute white vinegar with apple cider vinegar or lemon juice if preferred.
Use gluten-free flour blend with xanthan gum for gluten-free option.
Salted butter can be used but reduce or omit added salt in filling.
Add a pinch of cinnamon or a splash of maple syrup for flavor variations.
For extra gooey filling, add a tablespoon of corn syrup.
Store in an airtight container at room temperature for up to 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 square
- Calories: Approx. 180 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
