The World’s Best Butter Tart Bars

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Canadian Recipes : Desserts

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

25 minutes

Recipe Servings

Not Mentioned

Ingredients of
The World’s Best Butter Tart Bars

Base:

  • 2 cups of all purpose flour
  • 1/2 cup granulated sugar (I use vanilla sugar)
  • 1 cup of butter
Topping:

  • 1/4 cup unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 2 cups packed brown sugar
  • 1/4 cup all purpose flour
  • 1/4 cup corn syrup
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups golden raisins
  • 1 cup pecans, coarsely chopped

How to Make
The World’s Best Butter Tart Bars

  1. Preheat the oven to 350°F. Line a 9 x 13 deep pan with parchment paper.
  2. To make the base, combine flour and sugar in a large bowl. Using two knives or a pastry blender, cut in butter until mixture is the texture of a coarse meal. Press firmly into the baking pan, going slightly up the sides of the pan. Bake for 15-20 minutes until just slightly golden.
  3. Remove from the oven.
  4. To make the topping, in a large bowl, stir together melted and cooled butter and eggs. Add sugar, flour, corn syrup, baking powder, vanilla and salt; stir until combined. Fold in raisins and pecans. Pour over the base and bake for an additional ~25 minutes, or until the top doesn’t jiggle and or it springs back when touched.
  5. Let cool on a rack. When cool, cover and refrigerate overnight before cutting into squares.
  6. This is the hardest part.. the waiting... but it is very important, as you need these bars to fully set before you cut them and eat them. They will keep for a few weeks in the fridge in a sealed container, but they won't last that long.

Notes

This recipe can be easily doubled – to do so you will need to use a 12 by 16 in baking sheet. You will have a little filling leftover but that is OK as it doesn’t not affect the outcome at all. To make a smaller recipe in an 8 x 8 pan follow the same instructions above with the following measurements: Base: 1 1/4 cups of all purpose flour 1/4 cup + 2 tbsp granulated sugar 1/2 cup + 4 tbsp of butter Topping: 3 tbsp unsalted butter, melted and cooled 3 large eggs, lightly beaten 1 1/4 cups packed brown sugar 3 tbsp all purpose flour 3 tbsp corn syrup 1/4 tsp (generous) baking powder 1/2 tsp (generous) vanilla pinch of salt 1 1/4 cups golden raisins 1/2 cup + 4 tbsp pecans, coarsely chopped.