Skillet Butter Tart Bars
Butter Tart Bars are a classic Canadian treat, that is beloved for its gorgeous buttery, tender shortbread crust, with brown sugar, melted butter and syrup filling on top. Most people have a preference about what should be in the filling. Raisins or no raisins. Nuts or no nuts. Made with maple syrup or corn syrup. Runny or firm. Some use currants or cranberries. Perhaps a splash of Whiskey or Maple Whiskey.
I for one, am a complete sucker for a warm Butter Tart Bar, baked in a skillet, slightly runny, filled with raisins and walnuts, with a splash of Maple Whiskey, served with a scoop of vanilla ice cream on top. I haven’t met anyone yet, who doesn’t swoon over the warm, buttery piece that comes out. The scoop of ice cream, just pretty much takes it over the top. Insanely, buttery, gooey, good.
They are very easy to make, great for serving at parties and potlucks, and on the Christmas holiday baking list of moms all across this country. You can make them in the skillet, as pictured, for immediate serving, or in an 8 x 8 pan. If baked in the square baking pan, they freeze very well ~ a great make ahead treat!
Happy finger licking, slightly runny, full of raisins and walnuts, Butter Tart baking friends,
Warm Skillet Buttertart Bars
- For the Crust:
- 3/4 cup butter, softened
- 1/4 cup brown sugar
- 1-1/2 cups all-purpose flour
- For the Filling:
- 1-1/2 cups brown sugar
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup maple syrup
- 1 teaspoon white vinegar
- 1 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
- 2 tbsp. Maple Whiskey (optional)
Preheat oven to 350°
In a medium bowl, combine the ingredients for the crust, using a fork or pastry blender. Press into the bottom of a well seasoned skillet (I did a quick swipe of shortening around the sides first, very little) or baking pan lined with parchment. Bake for 10 minutes.
Combine the first six ingredients for the filling and mix until well combined. Stir in the raisins, walnuts and whisky. Pour the filling on top of the crust and bake for an additional 30 minutes. Serve slightly warm with ice cream!
-This a guest post from Renee at sweetrevelations.net.