There’s something magical about the rich, gooey sweetness of a butter tart — a dessert so nostalgic and irresistible that every bite feels like a warm hug. Butter Tart Squares take that same classic flavor and transform it into an easy-to-make, shareable treat. No fiddly tart shells, no rolling dough — just the buttery goodness of a shortbread crust layered with a luscious, caramel-like filling that melts in your mouth.
This dessert is a Canadian favorite, rooted in tradition yet beloved by anyone with a sweet tooth. Whether you grew up with homemade butter tarts or are discovering them for the first time, these squares capture everything you love about the original: a tender, crumbly base and a gooey, buttery filling that strikes the perfect balance between sweet and rich.
They’re ideal for holiday platters, potlucks, bake sales, or cozy nights when you crave something sweet but simple. So grab your mixing bowl and parchment paper — we’re baking up a timeless treat that’s sure to impress.
Recipe Overview
Butter Tart Squares are the simplified version of traditional butter tarts — offering the same irresistible filling of butter, brown sugar, and corn syrup over a buttery shortbread crust. The top bakes into a glossy golden layer, while the center stays soft and chewy. Add-ins like raisins, currants, or walnuts give texture and contrast, making each bite rich and satisfying.
Ingredients & Instructions
Ingredients
Base Layer
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2¼ cups all-purpose flour
Butter Tart 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 — or ½ cup of each for a mix)
Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra paper hanging over the edges. This makes it easy to lift the bars out after baking for neat, even slices.
2. Make the Shortbread Base
In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy. Gradually add the flour, mixing just until the dough starts to come together — it should be thick but soft.
Press the dough evenly into the prepared pan, smoothing the top with the back of a spoon or your fingers. Bake for 15–20 minutes, or until the surface looks set and slightly golden around the edges. Leave the oven on for the next step.
Pro Tip: Avoid overbaking the crust — you want it tender enough to absorb the gooey filling later.
3. Prepare the Filling
While the base bakes, start on the filling. In a large bowl, beat the butter, brown sugar, and flour together until creamy and well combined.
Add in the eggs, one at a time, beating after each addition. Stir in the vanilla extract, dark corn syrup, and white vinegar. The mixture should be smooth, glossy, and pourable.
Fold in your choice of raisins, currants, or walnuts (or a combination) for that traditional butter tart flavor and texture.
4. Combine and Bake
Once the crust is out of the oven, pour the filling mixture evenly over the warm base. The heat from the crust will help the layers meld perfectly.
Return the pan to the oven and bake for 30–35 minutes, or until the top looks set and golden. When you gently nudge the pan, the center should not appear liquid — it will firm up more as it cools.
Tip: If you prefer a gooier filling, bake on the shorter end of the time range. For a firmer texture, leave it in for an extra few minutes.
5. Cool and Slice
Remove from the oven and let the pan cool completely on a wire rack. Once cooled, lift the entire slab out of the pan using the parchment paper overhang and place it on a cutting board.
Use a sharp knife to slice into squares or bars. For clean edges, wipe the knife between cuts.
Baking Tips & Variations
These Butter Tart Squares are forgiving and versatile — here’s how to make them your own:
1. Choose Your Sweetness Level
- For a lighter sweetness, use light brown sugar.
- For deeper, richer flavor, go with dark brown sugar and dark corn syrup.
2. Add-Ins for Texture
- Classic: Raisins or currants add that nostalgic chew.
- Nutty twist: Chopped walnuts or pecans give a toasty crunch.
- Festive flair: Mix in dried cranberries or even chocolate chips for a holiday variation.
3. Gluten-Free Option
Substitute the all-purpose flour in both the crust and filling with a 1:1 gluten-free baking blend.
4. Vegan Version
Swap butter with vegan margarine, and replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). Use maple syrup instead of corn syrup for a natural touch.
5. Presentation Upgrade
Dust with powdered sugar before serving, drizzle with caramel sauce, or top with a dollop of whipped cream for an elegant dessert plate.
Storage & Serving Suggestions
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Wrap squares individually in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Serving Ideas
Butter Tart Squares are delicious on their own, but you can elevate them by serving:
- With a scoop of vanilla ice cream for contrast.
- Alongside coffee or tea for an afternoon pick-me-up.
- As part of a holiday dessert platter with shortbread, brownies, and lemon bars.
Butter Tart Squares are the perfect blend of buttery, sweet, and gooey — a nostalgic dessert that never goes out of style. With a melt-in-your-mouth shortbread crust and a rich caramel-like filling, they bring the charm of traditional butter tarts to your kitchen without the fuss.
Whether you serve them at holiday gatherings, bake sales, or just because, these bars always deliver comfort and joy in every bite. Easy to make, easy to share, and even easier to love — they’re proof that simple ingredients can create something truly special.
FAQs
1. Can I make Butter Tart Squares ahead of time?
Yes! They keep beautifully for several days, and the flavor deepens as they rest.
2. Can I use maple syrup instead of corn syrup?
You can, though the texture will be slightly softer. Maple syrup adds a lovely flavor twist.
3. Why add vinegar to the filling?
The vinegar balances sweetness and helps the filling set without becoming too sticky.
4. Can I skip the nuts or raisins?
Absolutely! The filling is delicious even without them — smooth, buttery, and perfectly sweet.
5. How do I get clean cuts?
Cool completely before slicing, and wipe the knife between each cut for neat edges.
Butter Tart Squares combine a buttery shortbread crust with a gooey caramel-like filling for a classic Canadian treat. Easy to make, rich, and irresistibly sweet!
