Butter Tart Coconut Squares Recipes

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

BUTTERTART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan.
• In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake for 15 minutes in preheated oven. Crust should not be fully cooked.
• In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan.
• Bake 20 minutes more. Cool, and cut into squares.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

AMAZING COCONUT-RAISIN BUTTER TART BARS

Steps:

• Set oven to 350°.
• Grease a 13 x 9-inch baking dish.
• For the crust: Mix all ingredients in a food processor until crumbly.
• Press into bottom of prepared baking dish.
• To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
• Mix in the coconut, raisins and nuts (if using).
• Pour the mixture over the crust.
• Bake for 30-35 minutes, or until set.
• Cool and cut into squares.

BUTTER TART SQUARES

Steps:

• Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line with parchment paper to overhang the sides.
• For the pastry: Add the flour, sugar and salt to a large bowl or the bowl of your food processor and mix/pulse to combine. Add the melted butter and mix until moist and crumbly. Transfer to your prepared pan and press into the bottom and about 1/2 centimeter (1/4 inch) up the sides.
• Dock the crust all over with a fork and bake for 15 minutes.
• Meanwhile, for the filling: Whisk together the sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract and salt in a large bowl.
• Sprinkle the crust with the pecans and raisins and pour over the filling. Bake for 25 to 30 minutes, or until the filling is just set but still a bit wobbly.
• Cool to room temperature before removing from the pan and slicing into squares.

BUTTER TART COCONUT SQUARES

Steps:

• Cream 1/2 cup butter.
• Add 2 tbsp brown sugar & 1 cup flour; blend with fork.
• Press into 9"x9" pan & bake at 350F for 15 minutes.
• Remove.
• Meanwhile:.
• Mix next 6 ingredients together & spread over base as soon as it is removed from oven.
• Bake 30-35 minutes more.
• Cool thoroughly & cut into squares.

CHOCOLATE CHIP BUTTER TART SQUARES

Steps:

• CRUST:.
• Cream butter and sugar, add in flour. Press into a 9x9 baking pan. Bake at 350 F for 15 minutes. Set aside and make topping.
• TOPPING:.
• Mix brown suagr, eggs, vanilla, and flour. Stir in chocolate chips. Pour and spread topping on crust. Bake for 20 minutes more. Cut into squares.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Butter an 8 x 8 inch pan.
• Shortbread Base: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
• Add the flour and salt and beat until the dough just comes together.
• Press onto the bottom of your greased pan and bake for about 20 to 25 minutes, or until pale golden in color.
• Remove from oven and place on a wire rack to cool while you make the filling.
• Filling: With a hand mixer, cream the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, until incorporated.
• Then beat in the corn syrup and vanilla extract. Stir in the flour, salt, and baking powder.
• Sprinkle the raisins evenly over the baked shortbread base.
• Then pour the filling over the raisins and bake for about 20 - 25 minutes or until the filling is set.
• Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

COCONUT PECAN RAISIN BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
• Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
• Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.