If you’re looking for a show-stopping Canadian dessert that blends gooey sweetness with an irresistible buttery crunch, you absolutely have to try Butter Tart Squares. This nostalgic treat transforms everything you love about classic butter tarts into delicious, no-fuss bars—perfect for sharing at holiday tables, picnics, or just as a secret family snack. Serve them warm, chilled, or straight from the pan; every bite is a journey into golden, rich, sweet perfection.

Butter Tart Squares Recipe - Recipe Image

Ingredients You’ll Need

Butter Tart Squares are delightfully simple, relying on a handful of pantry staples that each bring something special. From the flaky base to the caramelized filling, every ingredient has a role—here’s how they work together for a truly craveable square.

All-purpose flour: The backbone of the crust, giving it structure and a tender, sturdy bite that holds up under the gooey filling.
Icing sugar (powdered sugar): Sweetens the crust with a fine, melt-in-your-mouth softness you can’t get from regular sugar.
Cold, unsalted butter: The magic behind the crust’s flakiness; cubed butter melts as it bakes, creating irresistible layers.
Cold water (optional): Just a touch helps the crust come together if it feels too crumbly—add only what you need.
Brown sugar: Lends the filling its signature deep caramel flavor and sticky texture; pack it in well for perfect sweetness.
Unsalted butter (for filling): Adds richness and a silky mouthfeel to the luscious filling.
Large eggs: These work as the set-up crew for the filling, helping it to bake up glossy and slightly firm—but never dry!
White vinegar: It might sound unusual, but a splash brightens the filling, balancing the sweetness beautifully.
Vanilla extract: Rounds out the flavors and adds warm, comforting aroma to every bite.
Raisins (optional): A divisive but classic touch—add them for chewy pops of natural sweetness, or skip if you’re not a fan.

How to Make Butter Tart Squares

Step 1: Get Your Pan Ready

Line a 9×13-inch pan with parchment paper, making sure some hangs over the sides—this makes it so much easier to lift your Butter Tart Squares out later. A quick spritz of cooking spray means nothing sticks: maximum decadence, minimum cleanup.

Step 2: Preheat the Oven

Before you start mixing, set your oven to 350°F (about 175°C). A preheated oven is key for both a flaky crust and a perfectly set filling, so don’t skip this step!

Step 3: Make the Crust

In a large mixing bowl, stir together the flour and icing sugar, then toss in your cubes of cold butter. Using a pastry cutter or your (clean) fingertips, cut the butter into the dry mix. You want pea-sized crumbs, so don’t overwork it. If the mixture feels too dry, drizzle in a bit of cold water—a tablespoon at a time—just until the dough holds together when squeezed.

Step 4: Press and Bake the Crust

Tip the crust mixture into your prepared pan and gently press it into an even layer. Don’t pack it too tightly—just enough to hold together. Pop it in the oven and bake for 10 minutes. You’ll know it’s ready when the surface looks set but not yet browned.

Step 5: Prepare the Filling

While the crust is baking, melt the unsalted butter for the filling in a microwave-safe bowl. Whisk in the brown sugar until the mixture is smooth and glossy. Crack in the eggs one at a time, whisking well after each to create a seamless, golden blend. Stir in the vinegar and vanilla. If you like raisins, fold them in now for a little classic chewiness.

Step 6: Assemble and Bake

Once the crust is out of the oven, immediately pour the filling overtop, spreading it out so it reaches every corner. Slip the pan back into the oven and bake for 25 to 30 minutes. The key with Butter Tart Squares is a filling that’s set at the edges but still has a gentle jiggle in the center. If it’s too wobbly, give it another couple of minutes, but beware of overbaking.

How to Serve Butter Tart Squares

Garnishes

If you want to take your Butter Tart Squares up a notch, dust them with a little extra icing sugar just before serving, or add a drizzle of melted chocolate across the tops for a pretty (and delicious) finish. For special occasions, a dollop of softly whipped cream or a sprinkle of toasted pecans is never a bad idea.

Side Dishes

These squares are right at home beside a mug of rich coffee or an ice-cold glass of milk. If you’re serving them after a meal, a bowl of seasonal fruit—think ripe berries or tangy apple slices—helps balance the sweetness of the bars and offers a fresh contrast.

Creative Ways to Present

Butter Tart Squares are beautiful sliced into neat squares for dessert trays, but you can also cut them into slim fingers for a stylish tea-time treat. For a fun twist, pile a few squares into small mason jars with a scoop of vanilla ice cream for an effortless make-ahead dessert parfait.

Make Ahead and Storage

Storing Leftovers

Once cooled, cut the squares and store them in an airtight container at room temperature for up to three days. If your kitchen is warm, tuck them in the fridge so the filling stays firm and the flavors stay fresh.

Freezing

Butter Tart Squares freeze beautifully! Layer them between sheets of parchment paper in an airtight container, and they’ll keep in the freezer for up to two months. Simply thaw on the counter for an hour or pop in the fridge overnight to enjoy later.

Reheating

If you love your squares a little warm (who doesn’t?), microwave individual pieces for just 10–15 seconds. The crust will stay crisp and the filling will be dreamily gooey all over again.

FAQs

Can I make Butter Tart Squares ahead of time?

Yes! In fact, the flavors tend to deepen and improve after a day. You can whip them up the day before you want to serve and store them at room temperature or in the fridge until needed.

Are raisins necessary?

Not at all—Butter Tart Squares are delicious with or without raisins. They’re a classic add-in but entirely optional, so go with your personal taste or audience preference!

What’s the best way to cut neat squares?

For the cleanest slices, chill the pan thoroughly then use a sharp knife (wiped clean between cuts). Lifting the whole baked slab out with parchment makes slicing much less messy.

Can I use salted butter instead of unsalted?

You can, though unsalted butter gives you more control over the final flavor. If you use salted butter, leave out any additional salt the recipe might call for so the dessert doesn’t become too salty.

How do I know when the filling is set?

The edges will look firm and start to slightly pull away from the pan, while the center should have just a gentle jiggle. It will continue to set as it cools, so don’t worry if it looks a bit soft right out of the oven.

Final Thoughts

If you haven’t made Butter Tart Squares before, now is the perfect time to start. They’re simple, delicious, and always welcomed with big smiles. Trust me—one pan of these, and everyone will be begging for your recipe. Happy baking!