These easy butter tart squares are ooey, gooey, and so addicting! These butter tart barsare a versatile dessert for any occasion, especially as holiday desserts and Christmas baking. Pin this for later!

The best butter tart squares! These have a buttery shortbread crust and a layer of gooey brown sugar filling. You can add in walnuts, raisins, currants or leave them plain. Easier, quicker and more delicious than the original. This recipe can make 15 large bars or 36 more reasonable sized bars.

Butter Tart Bars, a delicious way to get that amazing butter tart taste with a lot less work! The squares bake up just like butter tarts - but in bar form!

Confetti squares just like grandma made. Also known as peanut butter marshmallow squares - these are no bake, only 4 ingredients, peanut butter-y and sweet!

Discover the perfect blend of buttery goodness and creamy sweetness with our Gooey Butter Bars recipe! Easy to make and utterly delicious, these bars are sure to impress.

Indulge in homemade Butter Tart Squares with a rich shortbread base and a luscious brown sugar filling. Perfect with or without nuts and raisins, these squares are a delightful twist on a classic dessert, baked to perfection in just one hour!

Are you craving a butter tart but don't want to fuss with the pasty? These squares are quick and easy to bake up. The filling sits over a shortbread style crust. These Butter Tart squares do not have nuts or raisins. I doubled the recipe and baked it in a small baking sheet. The recipe below fits into a 9x9 pan. 1 1/3 cup flour 2 tablespoons white sugar 1/2 cup butter (do not substitute this with margarine) 2 eggs 1 1/4 cup brown sugar 1/4 cup butter (again, do not substitute this with…

It’s hard to beat a good butter tart, but these bars have all the gooey goodness and the rich buttery taste without having to fiddle with a pastry. Just pat the shortbread crust in a 9 by 13 …

The name doesn’t lie! Our nod to the famous St. Louis dessert starts with a vanilla butter cake base topped with a gooey cream cheese layer that’s too good to resist. Waiting for these to cool completely before cutting them into pieces is one of the hardest things you’ll ever do—they smell amazing right out of the oven—but take one bite and you’ll know they're worth the wait. (Tip: for just the right amount of “gooey,” make sure to use a 9x9-inch pan and not an 8x8.)

It's been five years since we posted our recipe for Butter Tart Squares. It's so good, we just had to dig it out of the archives to share with our readers.