Okay, can we just talk about Butter Tart Squares for a second? I have such a vivid memory of the first time I had a really good one. I was at my friend Sarah’s place years ago, it was one of those first chilly days of fall, and she pulled this pan out of the kitchen. The whole house smelled like browned butter and caramel. I took one bite and that was it. I knew I had to learn how to make them.
My first few attempts? A little messy, not gonna lie. But after tons of batches—and I mean tons—I finally landed on this recipe. It’s the one. It has that perfectly short, buttery crust that just melts in your mouth and a filling that’s gooey and sweet without being a soupy mess. These Butter Tart Squares are my go-to for literally everything: potlucks, Tuesday afternoon slumps, you name it. They’re just pure comfort.
What You’ll Need (Your Shopping List)
Don’t let the list fool you, this is all super simple stuff, most of which you probably already have hanging out in your pantry.
For that perfect, crumbly crust:
- All-Purpose Flour: 1 ½ cups. Just the regular stuff is perfect.
- A tiny bit of Salt: Like, ¼ of a teaspoon.
- COLD Unsalted Butter: ½ cup, cut up into little cubes. And I’m not kidding about the cold part. If it’s soft, your crust won’t be as flaky. Pop it in the freezer for 5 minutes if you have to. It’s my one non-negotiable rule.
- Ice Water: A few tablespoons. Literally, put some ice cubes in a cup of water. It matters!
For the gooey, amazing filling:
- Melted Unsalted Butter: Another ½ cup. Hello, it’s in the name!
- Brown Sugar: ¾ cup. Make sure you pack it in the measuring cup.
- Large Eggs: Two of ’em. They’re the glue.
- Corn Syrup: ¼ cup. This is the secret to that classic, gooey-but-not-runny texture.
- Vanilla Extract: About a teaspoon. I never really measure, just a good splash.
- Chopped Nuts: ½ cup. Pecans are the classic choice, and for good reason. They just belong together. But walnuts are great too! Or leave ’em out entirely.
- Raisins: ¼ cup. Okay, let’s address the great raisin debate. I’m team raisin, I love the little chewy bursts of sweetness. My husband is not. Sometimes I’ll do half the pan with, half without, just to keep the peace. You do you. No judgment here!
The Time Commitment (It’s Not Bad, I Swear)
- Hands-on Time: Maybe 20 minutes of actual work.
- Chilling Time: 30 minutes for the dough to just chill out in the fridge. This is your time to browse your phone.
- Baking Time: 25-30 glorious minutes while your home fills with the best smell known to man.
Alright, Let’s Get Baking These Butter Tart Squares!
Roll up your sleeves. This is the fun part.
Step 1: Crust Time
In a bowl, give the flour and salt a quick whisk. Throw your cold butter cubes in there. Now, using just your fingertips, squish and rub the butter into the flour. You want it to look like coarse sand with some lumpy, pea-sized bits of butter still visible. Those lumps are future pockets of flakiness!
Step 2: Just Add Water
Drizzle the ice water over the flour mixture, a little at a time, fluffing it with a fork. The second it starts to come together into a shaggy, messy ball, stop! Don’t you dare knead it. Just squish it into a disk, wrap it up in plastic, and let it rest in the fridge for 30 minutes.
Step 3: Let’s Make Gooey Magic
While the dough chills, melt your butter for the filling in a bowl. Whisk in the brown sugar until it’s all smooth.
Step 4: The Rest of the Gang
Whisk in the eggs one by one, then pour in the corn syrup and vanilla. Mix it all up until it looks like a beautiful, glossy puddle of caramel.
Step 5: Fold ’em In
Gently stir in your nuts and/or raisins. You just want them to be evenly scattered through the filling so every bite is a party.
Step 6: Pan Prep
Preheat your oven to 375°F (190°C). Here’s a trick that will change your life: line an 8×8 pan with parchment paper, leaving some hanging over the sides like little wings. It makes getting the bars out later SO much easier.
Step 7: The Foundation
Plop your chilled dough into the pan and use your fingers to press it evenly across the bottom. Don’t stress about making it look perfect. Rustic is charming!
Step 8: Pour & Bake!
Pour that glorious filling over the crust. Slide the whole thing into the oven for 25-30 minutes. The edges will get puffy and golden, and the middle will be set but still have a slight wobble to it. That wobble is key!
Step 9: The Ultimate Test of Willpower
This is the hardest part. You have to let the Butter Tart Squares cool. Completely. In the pan. I know. Your kitchen smells like a dream and you have to just look at them. But if you cut them now, they’ll be a runny mess. Walk away. I mean it. Your patience will be rewarded with perfect squares.
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How I Like to Eat Them
- Straight up: My most common method is just cutting a square and eating it while standing in the kitchen.
- A La Mode: A slightly warm square with a scoop of vanilla ice cream on top? It’s basically a hug in a bowl.
- With Coffee: The perfect 3 PM pick-me-up. The sweetness with a bitter coffee is just chef’s kiss.
You Have to Make These. Seriously.
If you only ever make one recipe from me, please let it be this one. It’s more than just a dessert; it’s the recipe I make when I want to bring something to a friend’s house that I know everyone will love. It’s what I bake when I’m feeling a little down and just need some easy comfort. They’re simple, they’re honest, and they are so ridiculously good.
So go on, give them a try! And then please come back and tell me everything. I genuinely love hearing from you. Did you go with raisins? Did you switch up the nuts? Let me know in the comments below!
Butter Tart Squares
The easiest recipe for classic Butter Tart Squares! A buttery shortbread crust with a perfectly gooey, sweet caramel-pecan filling. A simple dessert!
Ingredients
- 1 ½ cups All-purpose flour
- ¼ teaspoon Salt
- ½ cup Cold unsalted butter, cut into cubes
- 3-4 tablespoons Ice water
- ½ cup Melted unsalted butter
- ¾ cup Brown sugar, packed
- 2 Large eggs
- ¼ cup Corn syrup
- 1 teaspoon Vanilla extract
- ½ cup Chopped pecans (or walnuts)
- ¼ cup Raisins (totally optional!)
- A tiny pinch of salt
Instructions
Step 1: Make and Chill The Crust:
First up, mix your flour and salt in a bowl. Toss in the cold butter cubes and use your fingers to squish the butter into the flour until it looks like lumpy sand. Drizzle in the ice water bit by bit until the dough just comes together. Don't overwork it! Pat it into a disk, wrap it up, and let it chill in the fridge for at least 30 minutes.
Step 2: Mix The Gooey Filling:
While the crust is chilling, let's make the good stuff. In another bowl, just whisk together the melted butter and brown sugar until it's smooth. Then, whisk in your eggs one at a time, followed by the corn syrup and vanilla. Give it a final stir and then gently fold in your pecans and raisins if you're using 'em.
Step 3: Assemble The Squares:
Get your oven preheating to 375°F (190°C). Grab an 8x8 inch pan and line it with parchment paper (leave some hanging over the sides to use as handles later, trust me). Take your chilled dough and just press it evenly into the bottom of the pan with your fingers. Now pour that glorious filling right over the crust.
Step 4: Bake and Cool:
Slide that pan into the oven and bake for 25-30 minutes. The edges should look golden and the middle should be set but have a very slight wobble. The absolute hardest part is next: you HAVE to let it cool completely in the pan before you even think about cutting it. This lets the filling set up perfectly.
Notes
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 232Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 58mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 3g
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