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Butter Tart Bars

Prep Time
18 min
Cook Time
1h

Makes one 8-inch (20 cm) pan.

Cuts into 16 dessert portion bars or 25-36 nibbles.

Related: Anna Olson’s Pecan Butter Tarts

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ingredients

Crust

1 ½
cups all-purpose flour
5
tbsp icing sugar
¾
cup cold unsalted butter

Filling

½
cup walnut pieces, lightly toasted
½
cup chocolate chips
1
cup packed light brown sugar
cup maple syrup or corn syrup
6
tbsp unsalted butter, melted
3
large eggs, at room temperature
1
tbsp white vinegar
2
tsp vanilla extract
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directions

Step 1

Preheat the oven to 350ºF (180ºC). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.

Step 2

Stir the flour and icing sugar together in a bowl and use a box grater to grate in the cold butter, followed by a fork or pastry cutter to work the mixture until crumbly and pieces of butter are no longer visible (the mixture won’t come together like a dough.) Spread this into the prepared pan and press down and up the sides just a little bit. Bake for about 20 minutes, until it just begins to brown at the edges. Cool completely before filling.

Step 3

Sprinkle the walnut pieces and chocolate chips over the cooled crust in an even layer. In a large mixing bowl, whisk the brown sugar, corn syrup and melted butter. Whisk in the eggs, white vinegar and vanilla until smooth. Pour this carefully over the nuts and chocolate chips and bake for 30-40 minutes until set, and beginning to bubble at the edges. Cool the pan on a rack and, while still a little warm, lift the parchment (with the square) out of the pan so that it can be easily removed once chilled (the sugar sets and sticks once cooled). Chill this in the pan before slicing and once sliced, the squares can be stored at room temperature.

Step 4

To get precise squares, trim away the edges and cut when chilled.

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