Chocolate Chip Butter Tart Squares Recipes

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BUTTER TART SQUARES



Butter Tart Squares image

Tastes like the real thing but is a lot less time consuming!

Provided by Kimberley

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Yield 12

Number Of Ingredients 9

½ cup butter
2 tablespoons confectioners' sugar
1 ¼ cups all-purpose flour
1 ½ cups packed brown sugar
¼ cup butter, melted
2 eggs, beaten
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup raisins

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.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 47.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 7.6 g, Sodium 102.7 mg, Sugar 35.3 g

PEANUT BUTTER CHOCOLATE CHIP BARS



Peanut Butter Chocolate Chip Bars image

Chocolate Chip Cookie Bars taste even better when they're swirled with creamy peanut butter! These Peanut Butter Chocolate Chip Bars are a must try for anyone who can't get enough chocolate and peanut butter treats.

Provided by Aimee Shugarman

Categories     Brownies and Bars

Time 34m

Number Of Ingredients 9

1 cup salted butter, softened
2/3 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
3 cups semi-sweet chocolate chips
3/4 cup creamy peanut butter

Steps:

  • Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, set aside.
  • In a mixing bowl beat butter and sugars until creamy, about 2-3 minutes.
  • Add in eggs and vanilla extract and beat until blended. Add in flour and baking soda.
  • Fold in chocolate chips.
  • Spread half of the dough (using fingertips) in the bottom of the baking dish. Dollop the peanut butter onto the dough. I used a 1 Tbsp cookie scoop to do this. Do not spread the peanut butter, drop by teaspoon or tablespoon instead.
  • Top with remaining cookie dough (it's okay if some of the peanut butter shows).
  • Bake in preheated oven for 22-24 minutes. Remove from oven and cool completely in pan.
  • Cut into bars and enjoy.

Nutrition Facts : Calories 305 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 162 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHOCOLATE BUTTER TARTS



Chocolate Butter Tarts image

Butter tarts with a chocolate surprise!

Provided by MommaBear

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 50m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided
¾ cup lightly packed brown sugar
¼ cup corn syrup
1 egg
2 tablespoons butter, softened
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
  • Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
  • Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
  • Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
  • Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 40 g, Cholesterol 20.9 mg, Fat 13.7 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5.9 g, Sodium 128.8 mg, Sugar 18.5 g

JAN'S BUTTER TART SQUARES



Jan's Butter Tart Squares image

Make and share this Jan's Butter Tart Squares recipe from Food.com.

Provided by Strawberry Girl

Categories     Bar Cookie

Time 35m

Yield 1 batch

Number Of Ingredients 10

1/2 cup butter
1 cup flour
2 tablespoons brown sugar
2 eggs
1 1/2 cups brown sugar
1/2 cup oatmeal
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

  • Filling: 2 eggs 1 1/2 cups brown sugar 1/2 cup oatmeal 1/4 tsp salt 1 tsp vanilla 1/2 cup chopped walnuts 1/2 cup raisins Crust: Cut butter into flour until crumbly.
  • Press into 9x9" buttered pan.
  • Bake at 350F for 15 minutes.
  • Filling: Mix filling ingredients.
  • Pour over partially baked crust and return to oven for 20 minutes.
  • Cool before cutting.

Nutrition Facts : Calories 3535.6, Fat 143.9, SaturatedFat 65.7, Cholesterol 616, Sodium 1648.3, Carbohydrate 540.3, Fiber 14.1, Sugar 393.1, Protein 43.3

CHOCOLATE CHIP COOKIE TART



Chocolate Chip Cookie Tart image

Convenient refrigerated cookie dough is a delightful crust for a creamy peanut butter filling in this yummy dessert from Peg Gerhard. "It's so simple to prepare, and everyone loves it," says the Latrobe, Pennsylvania cook.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10-12 servings.

Number Of Ingredients 6

1 tube (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
2 tablespoons creamy peanut butter
1 tablespoon butter, softened
2 cups confectioners' sugar
1/4 cup milk chocolate chips, melted and cooled

Steps:

  • Press cookie dough onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 20-24 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, peanut butter and butter until smooth. Beat in confectioners' sugar. Place crust on a serving plate. Spread cream cheese mixture over crust to within 1/2 in. of edge. Drizzle with melted chocolate. Refrigerate for 1 hour or until set.

Nutrition Facts : Calories 374 calories, Fat 19g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 170mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIP BUTTER TART SQUARES



Chocolate Chip Butter Tart Squares image

Yummy! Same great taste as butter tarts, with less work. Easy enough to make that my kids help me. I dislike rasins but you can use them instead of the chocolate chips if you want, or a mix of both. OR add in 1 cup of whatever extras you like in your butter tarts. Servings depends really on how small or large you cut them into squares.

Provided by InTheValleyChef

Categories     Dessert

Time 45m

Yield 1 10 squares, 10 serving(s)

Number Of Ingredients 8

1/2 cup butter
2 tablespoons white sugar
1 cup all-purpose flour
1 1/2 cups brown sugar
2 eggs
1/2 teaspoon vanilla
1 cup chocolate chips
3 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 365.8, Fat 15.3, SaturatedFat 9.2, Cholesterol 61.6, Sodium 106.7, Carbohydrate 57, Fiber 1.4, Sugar 43.8, Protein 3.6

BROWN BUTTER PECAN CHOCOLATE CHIP COOKIES WITH SEA SALT



Brown Butter Pecan Chocolate Chip Cookies with Sea Salt image

Brown butter does wonderful things to cookies!

Provided by RecipeGirl.com (share from 52 Weeks, 52 Sweets cookbook)

Categories     Dessert

Time 2h29m

Number Of Ingredients 11

½ cup (1 stick) unsalted butter
½ cup packed brown sugar
¼ cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup unsalted pecans, (chopped)
6 to 7 ounces roughly chopped dark chocolate ((60 to 70% cacao))
flaked sea salt

Steps:

  • In a small saucepan, melt the butter over medium heat- until it comes to a boil. Swirl the pan occasionally until brown flecks begin to appear on the surface of the butter, and the liquid begins to turn an amber color. It should give off a nutty, caramel-like aroma after about 5 to 8 minutes. It is better to undercook rather than overcook the butter, since it goes from brown to burnt quickly once it reaches the right color.
  • Take the butter off the heat and pour it into a large bowl, then let it cool to room temperature.
  • Stir the sugars into the butter. Then stir in the egg and vanilla extract. Once you add the egg, the mixture should thicken. Next, stir in the flour, salt and baking soda. Stir until well-incorporated. Finally, fold in the nuts and chocolate chunks.
  • Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days. Chilling the dough makes the flavors more prominent and makes it easier to shape the cookies.
  • Preheat the oven to 350 degrees F. and line a baking tray with parchment paper.
  • Roll the dough into 1½-tablespoon-sized balls and place about 2-inches apart on the tray.
  • Bake for 9 to 10 minutes or until the edges are golden and the center is just set.
  • TIP: It's better to underbake these cookies by a minute rather than over-baking them. They will be chewier and softer, rather than crisp. Sprinkle the warm cookies with flaky sea salt. Let them cool.

Nutrition Facts : ServingSize 1 cookie, Calories 193 kcal, Carbohydrate 20 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 168 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 5 g

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