These butter tart bars are so simple to make and completely delicious! A flaky, buttery pastry crust is topped with a raisin-studded ooey, gooey, sweet filling. Warm caramel and cinnamon flavors shine through in this perfect dessert! Butter tart squares are wonderful as a sweet ending to a casual weeknight meal or as a treat to share at a party or potluck. Learn why butter tarts are the official dessert of the entire country of Canada with this easy recipe that uses just a handful of common baking ingredients.
Why You’ll Love This Recipe
Ingredients In Butter Tart Bars
The ingredients for this recipe are very similar to those used in my Canadian Butter Tarts recipe, but with some key adjustments that make this mixture better suited to making bars rather than tarts. Complete list of ingredients and amounts can be found in the recipe card below.
For the Crust: The crust for these bars is super simple, made with flour, melted butter, and powdered sugar. Butter: For both the crust and the filling, we’ll use unsalted, melted butter. Be sure to let the butter cool down a bit after you’ve melted it so that it’s not hot when you mix it with the other ingredients. Eggs: There are four whole eggs in this recipe. They work to stabilize the gooey filling mixture so that the bars are sturdy enough to cut. Corn Syrup: In Canada, you would use “golden corn syrup” to make butter tart bars, but that’s not easily found in the US and other places. Instead, use light corn syrup to make the bars gooey and sweet. Light Brown Sugar: For even more rich sweetness. Cinnamon: I like the little bit of warmth that this adds. You may also enjoy adding a pinch of nutmeg along with it. Raisins: There is a big controversy out there about adding raisins to butter tarts. Some say never, while others insist that they are a requirement! I’m adding them here, but you can leave the raisins out if you’re opposed to the idea.
How To Make Butter Tart Bars
First, preheat the oven to 350°F (180°C) or 160°C if using a fan oven. Line a 9×13-inch (approx 22×33 cm) baking pan with parchment paper and set aside while you prepare the crust.
Recipe Tips
Plump the raisins: Let the dried raisins soak in boiling water for about 5 minutes before draining and adding them to the recipe. This isn’t necessary, but it does make the fruit extra juicy. Other mix-ins: Try adding other dried fruits, such as currants or cranberries, instead of (or in addition to) the raisins. For a less sweet butter tart filling, replace the raisins with chopped nuts, such as walnuts or pecans. Adjust the flavor: This classic Canadian treat recipe calls for pure vanilla extract, but feel free to experiment with other flavor extracts like almond or rum extract here.
Storing Tips
The best way to store these butter tart bars is to keep them in an airtight container in the fridge. They will stay fresh for up to 4 days this way. Be sure to keep the bars in a single layer or separate layers with parchment paper to avoid sticking.
More Internationally Inspired Recipes to Try
Lebanese Rice Pudding Alfajores Cookies Brazilian Carrot Cake Spanakopita Greek Spinach Pie German Dutch Baby Pancake
Can I use this recipe to make Tarts?
The crust and filling in this recipe is best suited to making bars. If you tried to make tarts with this recipe, I’m afraid that they would be too firm and not gooey enough. Instead, follow my classic Canadian Butter Tarts recipe.
What spices are in butter tarts?
Many recipes for Canadian butter tarts are made without any spices, but some cooks like to add warm seasonings like cinnamon or nutmeg. I got my recipe from a Canadian friend, and her family recipe includes cinnamon, so I include it, too!
How do I keep the bars from sticking to the pan?
Lining the baking pan with parchment paper is your best protection against sticky bars. Leave a bit of extra paper on the two long sides of the pan so that you can use them as handles to remove the butter tart bars once they’ve cooled. Canadian Butter Tart Bars are going to be your family’s newest obsession, so be sure to save the recipe by Pinning it! © Little Sunny Kitchen
