Get the delicious flavour of butter tarts without having to make any pastry.  This easy dessert recipe can quickly be cut up into bars and shared once cooled.

Chewy on the edges and gooey all over, these gluten free bars are sure to satisfy any butter tart craving you have!

This recipe yields between 24 - 30 servings, but will vary depending on how you choose to serve your bars.

When completely cooled Butter Tart Bars can be stacked up and added to any dessert tray.

Butter tart filling on top of a short bread type crust is a delectable combination.

Enjoy every bite of this easy bar recipe.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Gluten Free Butter Tart Bars I dumped some Bob's Red Mill 1 to 1 Gluten Free Baking Flour and granulated sugar into a mixing bowl and mixed them together well. 

Then I added in some butter.

I combined them using a pastry blender.

Once the ingredients were blended they formed a crumbly mixture.  

I then dumped the mixture into an 8 inch square pan that had been sprayed with cooking oil and lined with parchment paper.

Using my hands, I pressed the crust down to pack it evenly in the pan.

Then I placed it in a 350F oven to bake for about 15 minutes. 

To make the butter tart topping I dumped some brown sugar and corn starch into a bowl and mixed them together.

Once combined I added in some Golden Flavour Crisco shortening. I used a fork to work in the shortening until crumbly.

Then I stirred in some corn syrup.

After working in the corn syrup I added a large egg, vanilla and a bit of salt.

I beat in the egg, vanilla and salt with the fork as well.

After 15 minutes I removed the base from the oven.  I increased the temperature to 425F.

I poured the butter tart filling over top of the base.

I returned the baking pan to the 425F oven for 18 - 20 minutes.

After removing the Butter Tart Bars from the oven I allowed them to completely cool in the pan. While still a bit warm I ran a thin plastic knife around the edges.

Once cooled I lifted the bars out using the parchment paper.

Cut up this dessert recipe to suit your needs.  

Gluten Free Butter Tart Bars are a delicious finish to any meal or add them to a dessert tray for your next gathering.

Maybe next time I will sprinkle the base with raisins before pouring on the topping....I know many people do not like them so I left them out but I really enjoy butter tarts with raisins.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Squares and Bars For You To Enjoy...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Gluten Free Butter Tart Bars:

• Base:
• 1 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• ¼ cup granulated sugar
• ⅓ cup butter
• Top:
• ½ cup brown sugar
• 1 tablespoon corn starch
• ¼ cup Golden Flavour Crisco Shortening
• ½ cup corn syrup
• 1 egg, large
• 1 ½ teaspoon vanilla
• ¼ teaspoon salt

How to Make Gluten Free Butter Tart Bars:

1. Preheat the oven to 350F. Line an 8-inch square pan with parchment paper, letting it hang over both sides. Grease the other two sides. Set aside.
2. In a mixing bowl, combine flour and granulated sugar.
3. Work in the butter using a pastry blender.
4. Press this mixture into bottom of the prepared baking pan.
5. Bake for about 15 minutes or until edges are lightly browned.
6. Meanwhile, for topping combine the brown sugar and corn starch.
7. Work in the Golden Flavour Crisco using a fork.
8. Stir in the corn syrup.
9. Beat in the egg, vanilla and salt.
10. Pour into pan over warm crust and bake for 18 - 20 minutes. Let cool.
11. Run a thin blade around crust and let cool completely.
12. Remove from pan and cut into 24 - 30 pieces.
13. Serve and enjoy!