Gooey Butter Tart Squares - Easy Bar Recipe Everyone Loves
If you’ve ever bitten into a classic butter tart and thought, “Wow, I wish this came in a bigger, easier, less-messy square,” then buckle up—these Butter Squares are about to be your new obsession. Imagine a buttery shortbread base topped with a thick, gooey layer of brown-sugar goodness… all the flavor of the original tart without the pastry drama. Honestly, why fiddle with dough when you can whip up a whole pan of sticky, chewy heaven in minutes?
The best part? These bars give you options. Feeling nutty? Toss in walnuts. Craving a classic vibe? Go with raisins or currants. Purist at heart? Keep them plain. There’s no wrong move here—just delicious ones. It’s the kind of recipe that lands itself in your go-to Tartes Recipes collection because it’s unfussy, crowd-pleasing, and ridiculously addictive.
I’ll say it: I actually prefer these to the traditional version. The ratio of crust to filling hits the sweet spot—literally. They’re not tooth-achingly sweet, and that buttery cookie crust? IMO, it steals the show. It gives true Cookies And Squares energy with a gooey center that screams Yum Yum Tart vibes.
Need Treat Bars Ideas for potlucks? A nostalgic Diy Food Dessert project for the weekend? Something that fits neatly into your stash of Cookie Squares Bar Recipes or Butter Squares Bar Recipes? This checks every box. Plus, the recipe falls beautifully under the category of Square Recipes Easy, because you just mix, pour, bake, and slice. Zero stress. Maximum reward.
So, ready to win over family, friends, coworkers—or, let’s be real, just yourself? These gooey butter tart squares deliver everything you love about old-school tarts but in a no-fuss, shareable bar form. Or don’t share. No judgment here.
Gooey Butter Tart Squares - Easy Bar Recipe Everyone Loves
These butter tart squares are everything you love about the traditional treat—but way simpler. A rich, buttery shortbread base gets topped with a gooey, caramel-like brown sugar filling. Add walnuts, raisins, or currants if you like, or bake them plain for a classic, sticky-sweet bite. The recipe makes a generous batch, perfect for sharing… or not.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 ¼ cups all-purpose flour
Gooey Filling
- ½ cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2 teaspoons vanilla extract
- ¾ cup dark corn syrup
- 2 tablespoons white vinegar
- 1 cup raisins, currants, or chopped walnuts (optional — I like using ½ cup currants + ½ cup walnuts)
Instructions
Make the Crust
- Heat your oven to 350°F. Line a baking pan with parchment paper, leaving enough overhang to lift the bars out later.
- In a mixing bowl, cream the butter and powdered sugar until the texture turns light and airy.
- Add the flour and mix until everything comes together into a thick dough.
- Press this mixture firmly into the bottom of your prepared pan.
- Bake for 15–20 minutes, or until the surface looks set and lightly golden. Keep the oven on while you prepare the filling.
Prepare the Filling
- While the crust bakes, combine the butter, brown sugar, and flour in a bowl and beat until smooth.
- Add the eggs and vanilla, mixing until fully incorporated.
- Stir in the corn syrup and vinegar. Fold in your nuts or dried fruit if using.
- Pour the filling evenly over the warm crust.
- Return the pan to the oven and bake for another 30–35 minutes. The top should look set, and the center should no longer jiggle when gently shaken.
- Cool the pan completely before cutting—this helps the filling firm up.
- Once cooled, use the parchment overhang to lift the bars out. Transfer to a cutting board and slice with a sharp knife. If the edges seem overly crisp, trim them off for perfect squares.
Enjoy your gooey, buttery squares!
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