Ohhh yes — Butter Tart Squares are everything people love about butter tarts, but easier, less messy, and perfect for sharing 🤎🍯
Rich, gooey filling + buttery shortbread base = dangerous in the best way.
🍯 Butter Tart Squares
⏱ Time
- Prep: 15 minutes
- Bake: 35–40 minutes
- Makes: 16 squares
🧈 Ingredients
Shortbread Base
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold & cubed
Butter Tart Filling
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tbsp corn syrup or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup raisins or chopped pecans (optional but classic)
🥣 Instructions
1. Make the shortbread base
- Preheat oven to 180°C / 350°F
- Line an 8×8-inch (20×20 cm) pan with parchment
- Mix flour and powdered sugar
- Cut in cold butter until crumbly
- Press firmly into the pan
- Bake 12–15 minutes until lightly golden
2. Make the filling
- Whisk melted butter and brown sugar
- Add eggs, corn syrup, vanilla, and salt
- Stir in raisins or nuts if using
3. Bake
- Pour filling over warm crust
- Bake 22–25 minutes until set but slightly jiggly in the center
- Cool completely before cutting (important!)
✨ Tips for Perfect Squares
- Gooey center: slightly underbake
- Firm center: bake 2–3 minutes longer
- Extra rich: replace corn syrup with maple syrup
- Clean cuts: chill before slicing
🟢 Variations
- 🍫 Add chocolate chips
- 🥃 Add 1 tsp rum or bourbon
- 🌰 Use walnuts, pecans, or coconut
- ❄️ Freeze beautifully for up to 2 months
If you want, I can give you:
- Old-fashioned Canadian butter tart square version
- No-corn-syrup recipe
- Extra-gooey vs bakery-style comparison
- Mini butter tart bars
Just tell me 😌
