13 Delicious Butter Tart Shortbread Bars Recipes

Fancy a twist on two classic treats? Our 13 Delicious Butter Tart Shortbread Bars Recipes blend the gooey sweetness of butter tarts with the crumbly goodness of shortbread, creating irresistible desserts perfect for any occasion. Whether you’re a baking novice or a seasoned pro, these recipes promise to delight your taste buds and impress your guests. Dive in to discover your next favorite bake!

Classic Butter Tart Shortbread Bars

Yield to your sweet tooth with these buttery, flaky bars that blend the rich nostalgia of butter tarts with the crumbly charm of shortbread.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 3/4 cup dark brown sugar, packed
• 1/2 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tbsp white vinegar
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, combine the cold cubed butter, sifted flour, granulated sugar, and sea salt. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the prepared baking pan, ensuring an even layer. Bake for 20 minutes, or until the edges are lightly golden. Tip: Chilling the crust for 15 minutes before baking can prevent shrinkage.
4. While the crust bakes, whisk together the dark brown sugar, maple syrup, lightly beaten eggs, vanilla extract, and white vinegar in a medium bowl until smooth.
5. Remove the crust from the oven and pour the filling over the hot crust, spreading it evenly. Sprinkle the roughly chopped pecans on top.
6. Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and slightly puffed. Tip: The filling will continue to set as it cools, so don’t overbake.
7. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

These bars strike a perfect balance between the crisp, buttery shortbread base and the gooey, caramel-like topping. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent twist.

Maple Glazed Butter Tart Shortbread Bars

Perfectly blending the rich, buttery crunch of shortbread with the gooey sweetness of maple-glazed butter tarts, these bars are a decadent twist on two classics.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 3/4 cup pure maple syrup, grade A
• 1/2 cup packed dark brown sugar
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 tsp apple cider vinegar
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup chopped pecans, toasted

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
2. In a food processor, pulse cold butter, flour, granulated sugar, and salt until mixture resembles coarse crumbs.
3. Press mixture firmly into prepared pan. Bake for 20 minutes until edges are golden. Tip: Chilling the crust for 10 minutes before baking ensures a flakier texture.
4. Meanwhile, whisk maple syrup, brown sugar, melted butter, vanilla, and vinegar in a bowl until smooth. Gradually whisk in eggs until fully incorporated.
5. Pour filling over hot crust. Sprinkle with toasted pecans. Bake for 25 minutes until filling is set but slightly wobbly in center. Tip: Rotate pan halfway through baking for even cooking.
6. Cool completely in pan on wire rack. Chill for 2 hours before slicing. Tip: Use a hot, wet knife for clean cuts.

With a crisp shortbread base and a velvety maple-pecan topping, these bars offer a symphony of textures. Serve them slightly warmed with a dollop of clotted cream for an indulgent treat.

Pecan Butter Tart Shortbread Bars

Just when you thought butter tarts couldn’t get any better, we’re stacking them on a buttery shortbread base. These bars are a game-changer—crunchy, gooey, and downright irresistible.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp sea salt
• 1 cup pecans, roughly chopped
• 1/2 cup dark brown sugar, packed
• 1/4 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 1 large pasture-raised egg, lightly beaten
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a food processor, pulse flour, cold butter, granulated sugar, and salt until mixture resembles coarse crumbs.
3. Press mixture firmly into the prepared pan. Bake for 15 minutes, or until edges are lightly golden.
4. While crust bakes, combine pecans, brown sugar, maple syrup, melted butter, egg, and vanilla in a bowl. Stir until well blended.
5. Pour pecan mixture over the hot crust, spreading evenly. Return to oven and bake for 20 minutes, or until filling is set.
6. Cool completely in pan on a wire rack. Use parchment overhang to lift bars out before cutting into squares.

Outrageously rich with a perfect contrast of textures, these bars shine at room temperature. For a next-level twist, serve slightly warmed with a scoop of vanilla bean ice cream.

Chocolate Drizzled Butter Tart Shortbread Bars

Buckle up for a dessert that’s a game-changer. These bars mash up the gooey goodness of butter tarts with the crumbly charm of shortbread, all crowned with a sleek chocolate drizzle.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled
• 1/4 cup granulated sugar
• 1/2 tsp sea salt, finely ground
• 3/4 cup dark brown sugar, packed
• 1/2 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract, pure
• 1/2 cup pecans, roughly chopped
• 1/2 cup semi-sweet chocolate chips, melted

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
2. In a medium bowl, whisk together sifted flour, granulated sugar, and sea salt. Drizzle in clarified butter, stirring until mixture resembles coarse crumbs.
3. Press dough firmly into prepared pan. Bake for 15 minutes, or until edges are lightly golden. Tip: Chilling the dough for 10 minutes before baking ensures a flakier crust.
4. While crust bakes, whisk brown sugar, maple syrup, beaten eggs, and vanilla extract in a bowl until smooth.
5. Remove crust from oven. Pour filling over hot crust, sprinkle with pecans. Return to oven; bake for 20 minutes, or until filling is set but slightly wobbly in center.
6. Cool completely in pan on wire rack. Drizzle with melted chocolate. Tip: For clean cuts, chill bars for 30 minutes before slicing.
7. Use parchment overhang to lift bars from pan. Slice into squares. Tip: A hot knife ensures smooth, clean cuts through the chocolate drizzle.

Velvety filling meets buttery shortbread in every bite, with a crackly chocolate top that’s pure bliss. Serve these squares slightly warmed with a scoop of vanilla bean ice cream for an epic contrast.

Raisin Filled Butter Tart Shortbread Bars

Absolutely irresistible, these bars blend buttery shortbread with a gooey raisin filling for a dessert that’s both nostalgic and novel. Grab your apron—let’s bake.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 cup dark raisins
• 1/2 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
2. In a food processor, pulse sifted flour, chilled clarified butter, granulated sugar, and sea salt until mixture resembles coarse crumbs.
3. Press mixture firmly into prepared pan. Bake for 15 minutes until edges are lightly golden. Tip: Chilling the dough for 10 minutes before baking prevents shrinkage.
4. Meanwhile, combine dark raisins, light brown sugar, heavy cream, unsalted butter, and vanilla extract in a saucepan. Simmer over medium heat for 5 minutes, stirring constantly, until thickened.
5. Spread raisin filling evenly over baked shortbread. Drizzle lightly beaten egg over filling. Tip: The egg creates a glossy finish—brush gently for an even layer.
6. Bake for 20 minutes more until filling is bubbly and shortbread is golden brown. Cool completely in pan on a wire rack. Tip: For clean cuts, chill bars for 30 minutes before slicing.

Expect a crumbly, buttery base with a chewy, sweet raisin center. Serve these bars slightly warmed with a scoop of vanilla bean ice cream for an indulgent twist.

Caramel Butter Tart Shortbread Bars

Make your taste buds dance with these decadent Caramel Butter Tart Shortbread Bars—a buttery, crumbly base meets a gooey, rich caramel topping for the ultimate dessert experience.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 cup dark brown sugar, packed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 tsp pure vanilla extract
• 1/2 tsp flaky sea salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the cold cubed butter, sifted flour, granulated sugar, and fine sea salt until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the prepared pan, ensuring an even layer. Bake for 20 minutes or until the edges are lightly golden.
4. While the base bakes, combine the dark brown sugar, heavy cream, and unsalted butter in a saucepan over medium heat. Stir constantly until the mixture reaches 240°F on a candy thermometer.
5. Remove the caramel from heat and stir in the vanilla extract. Pour over the baked shortbread base, spreading evenly.
6. Sprinkle the flaky sea salt over the caramel layer. Allow to cool completely at room temperature, then refrigerate for 2 hours to set.
7. Using the parchment overhang, lift the bars from the pan. Cut into squares with a sharp knife warmed under hot water for clean cuts.

Buttery and crisp shortbread contrasts beautifully with the silky, salty-sweet caramel. Serve these bars chilled for a firmer texture or at room temperature for a softer bite. Pair with a drizzle of dark chocolate for an extra indulgent twist.

Walnut Butter Tart Shortbread Bars

Perfectly crumbly, irresistibly buttery, and packed with a nutty punch—these bars are your next obsession. Pair with coffee or crumble over ice cream for maximum delight.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup confectioners’ sugar
• 3/4 cup unsalted butter, cold and cubed
• 1/4 tsp fine sea salt
• 1 cup walnut butter, smooth
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. In a food processor, pulse the sifted all-purpose flour, confectioners’ sugar, cold cubed butter, and fine sea salt until the mixture resembles coarse crumbs. Tip: The butter should be cold to ensure a flaky texture.
3. Press the mixture firmly into the prepared pan, using the back of a spoon to create an even layer. Bake for 15 minutes, or until the edges are lightly golden.
4. While the base bakes, whisk together the walnut butter, packed light brown sugar, lightly beaten eggs, pure vanilla extract, and heavy cream in a medium bowl until smooth. Tip: Room temperature eggs blend more easily into the mixture.
5. Pour the walnut butter mixture over the pre-baked crust, spreading it evenly with a spatula. Return to the oven and bake for 20 minutes, or until the filling is set and slightly puffed.
6. Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang. Chill in the refrigerator for 30 minutes for cleaner cuts. Tip: Use a sharp knife dipped in hot water for smooth, clean slices.

Fantastically rich with a melt-in-your-mouth base and a creamy walnut topping, these bars are a textural dream. Serve them chilled with a drizzle of caramel or at room temperature alongside a dollop of whipped cream for an extra indulgent treat.

Spiced Butter Tart Shortbread Bars

Whip up a batch of these Spiced Butter Tart Shortbread Bars and watch them disappear faster than you can say ‘more please.’ Perfectly spiced, buttery, and with a gooey tart filling, they’re the ultimate treat for any occasion.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 1/2 cup dark brown sugar, packed
• 1/2 cup pure maple syrup
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup pecans, toasted and roughly chopped
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the sifted flour and sea salt to the butter mixture, mixing until just combined. Press the dough evenly into the prepared pan. Tip: Use the bottom of a measuring cup to smooth the dough for an even layer.
4. Bake the shortbread base for 20 minutes, or until the edges are just starting to turn golden.
5. While the base bakes, combine the dark brown sugar, maple syrup, heavy cream, vanilla extract, and spices in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 3 minutes, stirring constantly.
6. Remove the saucepan from heat and stir in the toasted pecans. Tip: Toasting the pecans beforehand enhances their flavor and adds a delightful crunch.
7. Pour the filling over the baked shortbread base, spreading it evenly with a spatula.
8. Return the pan to the oven and bake for another 15 minutes, or until the filling is bubbly and set.
9. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Tip: For clean cuts, chill the bars in the refrigerator for 30 minutes before slicing.

Dive into these bars to discover a perfect harmony of textures—crisp shortbread, chewy filling, and crunchy pecans. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert twist.

Vegan Butter Tart Shortbread Bars

Savory meets sweet in these decadent Vegan Butter Tart Shortbread Bars—your next obsession. Layer buttery shortbread with gooey vegan caramel for a bite that’s impossible to resist.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup vegan butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp sea salt
• 1 cup brown sugar, packed
• 1/2 cup pure maple syrup
• 1/4 cup coconut cream
• 1 tsp vanilla extract
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a food processor, pulse flour, vegan butter, granulated sugar, and salt until mixture resembles coarse crumbs.
3. Press dough evenly into prepared pan. Bake for 20 minutes, or until edges are lightly golden. Tip: Chill dough for 10 minutes before baking for extra flakiness.
4. While crust bakes, combine brown sugar, maple syrup, and coconut cream in a saucepan over medium heat. Stir constantly until sugar dissolves, about 3 minutes.
5. Remove from heat; stir in vanilla and pecans. Pour over baked crust, spreading evenly.
6. Bake for another 15 minutes, or until filling is bubbly and set. Tip: Let bars cool completely in pan to prevent crumbling.
7. Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife. Tip: Warm knife under hot water for cleaner cuts.

Rich, buttery shortbread crumbles against the sticky-sweet filling, with pecans adding a crunchy contrast. Serve these bars slightly warmed with a scoop of vegan vanilla ice cream for an indulgent twist.

Gluten-Free Butter Tart Shortbread Bars

Let’s dive into these buttery, gluten-free bars that blend the richness of shortbread with the gooey delight of butter tarts—no gluten, no guilt.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup clarified butter, chilled
• 1/4 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/2 cup pure maple syrup
• 1/2 cup pecans, roughly chopped
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the gluten-free all-purpose flour, chilled clarified butter, and granulated sugar. Use your fingertips to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the prepared baking pan, ensuring an even layer. Bake for 15 minutes, or until the edges are lightly golden.
4. While the base bakes, whisk together the lightly beaten pasture-raised egg, pure maple syrup, roughly chopped pecans, vanilla extract, and sea salt in a medium bowl until well combined.
5. Pour the filling over the pre-baked base, spreading it evenly with a spatula. Return to the oven and bake for an additional 20 minutes, or until the filling is set and slightly puffed.
6. Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares.

Serve these bars at room temperature to experience the perfect contrast between the crisp shortbread base and the soft, caramel-like filling. For an extra touch, drizzle with melted dark chocolate or serve alongside a scoop of vanilla bean ice cream.

Mini Butter Tart Shortbread Bars

Yield to your sweet tooth with these Mini Butter Tart Shortbread Bars—a decadent mashup of buttery shortbread and gooey butter tart filling. Perfect for when you crave something rich, portable, and utterly Instagrammable.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp sea salt
• 1/2 cup dark brown sugar, packed
• 1/4 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a food processor, pulse flour, cold butter, granulated sugar, and salt until mixture resembles coarse crumbs.
3. Press mixture firmly into the prepared pan. Bake for 15 minutes, or until edges are lightly golden.
4. While crust bakes, whisk together brown sugar, maple syrup, melted butter, egg, and vanilla extract until smooth.
5. Stir in pecans, then pour filling over hot crust. Return to oven and bake for 20 minutes, or until filling is set but still slightly jiggly in the center.
6. Cool completely in pan on a wire rack. Use parchment overhang to lift bars out before cutting into squares.

Flaky shortbread meets a sticky-sweet center in these bars, with pecans adding a crunchy contrast. Serve them slightly warmed with a scoop of vanilla bean ice cream for an extra indulgent treat.

Orange Zest Butter Tart Shortbread Bars

Now, let’s dive into a dessert that’s buttery, zesty, and downright irresistible. These bars blend the richness of shortbread with the bright punch of orange zest, all topped with a gooey butter tart layer. Perfect for when you crave something sweet with a citrusy twist.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp orange zest, finely grated
• 1/4 tsp sea salt
• 3/4 cup light brown sugar, packed
• 1/2 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the cold cubed butter, flour, granulated sugar, orange zest, and sea salt until the mixture resembles coarse crumbs. Tip: The butter should be cold to ensure a flaky texture.
3. Press the mixture firmly into the prepared pan. Bake for 20 minutes, or until the edges are lightly golden. Tip: Use the bottom of a measuring cup to press the dough evenly.
4. While the base bakes, whisk together the brown sugar, maple syrup, eggs, vanilla extract, and melted butter in a bowl until smooth.
5. Pour the filling over the hot base. Return to the oven and bake for another 25 minutes, or until the filling is set but still slightly jiggly in the center. Tip: The bars will firm up as they cool.
6. Allow to cool completely in the pan on a wire rack before slicing into bars.

Flaky, buttery shortbread meets a lusciously sweet and tangy orange-infused topping in every bite. Serve these bars slightly warmed with a scoop of vanilla bean ice cream for an extra indulgent treat.

Coconut Butter Tart Shortbread Bars

Dive into layers of buttery shortbread, velvety coconut butter, and a hint of caramelized sweetness that’ll have you hitting ‘save’ before the first bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 cup coconut butter, gently melted
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, and fine sea salt.
3. Add the clarified butter to the dry ingredients and mix until a crumbly dough forms. Tip: For extra tender shortbread, handle the dough as little as possible.
4. Press the dough evenly into the prepared pan and bake for 15 minutes, or until the edges are just golden.
5. While the shortbread bakes, whisk together the melted coconut butter, light brown sugar, beaten eggs, and vanilla extract until smooth.
6. Pour the coconut butter mixture over the hot shortbread base and return to the oven for 20 minutes, or until the filling is set and slightly puffed. Tip: The center should wobble slightly—it will firm up as it cools.
7. Cool completely in the pan on a wire rack, then chill for at least 1 hour before slicing. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

Now these bars boast a crisp shortbread base with a creamy, coconut-infused topping that’s rich without being cloying. Serve them chilled with a drizzle of dark chocolate or a sprinkle of toasted coconut flakes for an extra textural contrast.

Conclusion

Unquestionably, these 13 Butter Tart Shortbread Bars recipes offer a delightful twist on classic treats, perfect for any home cook looking to impress. Whether you’re a novice or a seasoned baker, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures by pinning this article on Pinterest!