Butter Tart Bars - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 40

Total Time 55

Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line a 9x13-inch (approx 22x33 cm) baking pan with parchment paper and set aside
In a large bowl, whisk together the flour, powdered sugar, and salt.
Pour in the melted butter and mix to combine, the dough will be thick and crumbly.
Press the mixture into the bottom of the prepared pan and bake in the preheated oven for 10 minutes, or until the crust is puffed a bit and starting to turn golden.
Remove from the oven and allow to cool slightly.

Prepare the filling while the curst is baking. In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, flour, vanilla, cinnamon and salt until smooth.
Fold in the raisins if using.
Pour the filling into the prepared crust, then return to the oven to bake for 25-30 minutes, or until the filling is bubbling.
Remove from the oven and allow to cool. Chill in the fridge for easier slicing.

Plump the raisins: Let the dried raisins soak in boiling water for about 5 minutes before draining and adding them to the recipe. This isn't necessary, but does make the fruit extra juicy.
Other mix-ins: Instead of (or in addition to) the raisins, try adding other dried fruits such as currants or cranberries. For a less sweet butter tart filling, replace the raisins with chopped walnuts or pecans.
Adjust the flavor: This recipe calls for pure vanilla extract, but feel free to experiment with other flavor extracts like almond or rum extract here.
To Store: The best way to store these butter tart bars is to keep them in an airtight container in the fridge. They will stay fresh for up to 4 days this way.