Buttertart Squares Recipe (Bar Cookie)
This buttertart squares recipe is a simple bar cookie with a quick butter-and-flour base and a brown sugar egg filling baked until set. Walnuts and raisins give it texture, and once cooled you slice it into neat squares. Follow the malzemeleri-style list and how to steps to keep the layers clean and easy to cut.
Ingredients
Ingredients
Step-by-Step Method
Prep the oven and pan
Heat the oven to 350°F (180°C). Grease a square baking pan or line it with parchment so the bars lift out easily.
Make the base
Rub the cold butter into the flour with your fingertips until it looks like coarse crumbs. Tip into the pan and press into an even layer.
Pre-bake the crust
Bake the base for about 8–10 minutes, just until it starts to set. This helps keep the bottom from turning soggy.
Mix the filling
Whisk the brown sugars, eggs, oats, salt, and vanilla until smooth. Fold in the walnuts and raisins so they’re evenly distributed.
Bake until set
Spread the filling over the warm crust. Bake 25–30 minutes, until the center is set and the edges are lightly colored; don’t over-bake.
Cool and slice
Let the pan cool for 15–20 minutes, then cool completely for clean cuts. Slice into 12 squares and serve.