Butter Tart Bars
Butter Tart Bars
Treat yourself to this delicious dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 18 minutes
  • Cooking Time 60 minutes
  • Yield 16 servings
Ingredients
  • Crust:
  • 1 ½ cups all-purpose flour
  • 5 tablespoons 4icing sugar
  • ¾ cup cold unsalted butter
  • Filling:
  • ½ cup walnut pieces, lightly toasted
  • ½ cup chocolate chips
  • 1 cup packed light brown sugar
  • ⅔ cup maple syrup or corn syrup
  • 6 tablespoons unsalted butter, melted
  • 3 large eggs, at room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • Butter Tart Ice-Cream:
  • 2 cups vanilla ice cream, softened slightly
  • Trimmings from butter tart recipe (above)
  • 2 tablespoons maple syrup
Method
  1. Preheat the oven to 350 °F (180 °C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
  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.
  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 slied, the squares can be stored at room temperature.
  4. To get precise squares, trim away the edges (save for butter tart ice cream, recipe follows) and cut when chilled.
  1. Butter Tart Ice-Cream:
  2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the ice cream on medium speed to soften it a touch. Break in the trimmings from the Butter Tart Squares and add the maple syrup. Mix just a moment to blend in the pieces and then return the ice cream to the freezer to set up.

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