The best butter tart squares! These have a buttery shortbread crust topped with a gooey brown sugar filling. You can add walnuts, raisins, or currants, or leave them plain. Easier and quicker than making individual tarts.
Butter tarts are a classic Canadian treat: a sweet, gooey brown sugar filling similar to pecan pie but often a touch sweeter and softer. These bars capture that familiar flavor with less fuss because there’s no pastry to roll or shells to form. The shortbread-style base gives a buttery, crisp contrast to the filling and provides a more balanced crust-to-filling ratio.
Making Butter Tart Squares
This version is easier than making individual tarts—the base is a simple shortbread you press into a pan, and you bake it before adding the filling so it stays crisp rather than soggy.
For the Crust
Beat softened butter and powdered sugar until light and fluffy, then mix in the flour. The dough will be thick—avoid overworking it. Press the mixture into a lined 9×13 inch pan and bake the crust alone first to set it and prevent sogginess.
For the Filling
I prefer a slightly gooey filling, but because these are bars and lack a tart shell, the filling should not be overly runny or the squares will be hard to slice cleanly. While the crust bakes, beat together softened butter, brown sugar and a little flour, then add the eggs and vanilla. Finish by stirring in corn syrup and a touch of vinegar.
Why vinegar? The filling is very sweet, so a little vinegar balances the sweetness and brightens the flavor.
Opinions differ about mix-ins: some people add raisins or walnuts, others keep the filling plain. Use whatever you like—currants and chopped walnuts are my favorite combination, but plain or with raisins also work well.
Serving
Let the bars cool before slicing; cutting while still warm makes the filling messy. Even 30 minutes helps, but for the best results let them cool for at least 4 hours or chill until fully set. I enjoy them cold from the fridge, but they’re good at room temperature too.
These squares freeze well when wrapped tightly and placed in a freezer container; thaw overnight in the refrigerator before serving.
I like to make these over the holidays alongside other Canadian favourites such as Confetti Squares, Nanaimo Bars, Puffed Wheat Squares and Date Squares.
Butter Tart Squares
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Equipment
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9×13 Inch Pan
Ingredients
Base Layer
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 1/4 cup all-purpose flour
Butter Tart Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, light or dark
- 2 tablespoons all-purpose flour*
- 4 large eggs
- 2 teaspoon vanilla extract
- 3/4 cup dark corn syrup*
- 2 tablespoons white vinegar*
- 1 cup raisins, currants or chopped walnuts – optional, I use 1/2 cup currants and 1/2 cup chopped walnuts
Instructions
Base Layer
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Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang for easy removal.
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In a large bowl, beat the butter and powdered sugar until fluffy.
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Add the flour and mix until combined; the dough will be thick.
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Press the mixture evenly into the bottom of the prepared pan.
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Bake for 15–20 minutes, until the top is set and a pale golden color. Keep the oven on.
Filling Layer
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While the crust bakes, prepare the filling.
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Beat the butter, brown sugar and flour until evenly combined.
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Beat in the eggs and vanilla extract until smooth.
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Stir in the corn syrup and vinegar. Fold in optional raisins, currants or walnuts.
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Pour the filling over the pre-baked crust.
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Bake for 30–35 minutes, until the top appears set and the filling no longer looks liquid when the pan is gently nudged.
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Remove from the oven and cool completely before slicing so the bars hold their shape.
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Use the parchment overhang to lift the bars from the pan. Slice with a sharp knife; trim edges if they are too crisp.
Notes
- For gooier bars, omit the 2 tablespoons of flour in the filling.
- Maple syrup can replace corn syrup, though corn syrup gives the texture the original recipe was developed for.
- The vinegar helps cut the sweetness; it’s recommended to keep it in the recipe.
- Use currants, raisins or chopped walnuts, or leave them out. Typical mix: 1/2 cup currants + 1/2 cup chopped walnuts.
- Allow the bars to cool completely before slicing for the cleanest cuts.
- Store in an airtight container in the fridge for up to 5 days. Freeze up to 2 months; thaw overnight in the fridge.
- Nutrition facts are estimates per large bar (assuming 1 cup raisins and 15 equal-sized squares).
Nutrition
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