Buttertart Treats

"I was thrilled to get this after trying it at a potluck. Classic in my book."
 
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photo by um-um-good photo by um-um-good
photo by um-um-good
photo by Katzen photo by Katzen
photo by Katzen photo by Katzen
Ready In:
50mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • 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 greased 9x9 inch pan in oven preheated to 350. Do not fully cook the crust.
  • Mix eggs and remaining brown sugar together in a large bowl. Then combine the oats, salt, and baking powder and stir into the egg mixture along with the vanilla. Add rasins and coconut. Spread the mixture evenly over the partially baked crumb layer in pan.
  • Bake 20 minutes more. Cool, and cut into squares.

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Reviews

  1. Sweet but so good. I love the top as it gets a sugar crisp crumbly layer. If I knew for sure that I would get that same top, I would reduce the sugar by half a cup, but I will just drink a glass of cold milk instead of tampering with the recipe. I did use 1/4 cup nuts, and 1/4 cup coconut, and the 1/2 cup raisins... I will bring some to mom, nothing is too sweet for her, she will just say yum, and pop another in her mouth. I have made other buttertart bars but none with oatmeal, but again you would never know that was in there either, and again on the other recipes, I never got this layer on top that was crispy. Love it. Oh I must also say, they do not taste like Canadian butter tarts, but still a good bar. This is the same recipe as recipe #146691
     
  2. Oh my. These are so very delicious! They're sweet (they're a buttertart, what do you expect?), but so decadent! I think next time I make them I'll try pecans instead of raisins for a change. The coconut was a nice addition, too. Made for Alphabet Soup Tag. Thanks for sharing the recipe!
     
  3. Right down my alley, since I'm a big fan of both coconut AND raisins (although I'd be most happy to make these another time with dried cranberries or cherries! Anyway, the recipe, as is, makes for a GREAT TASTING bar, one that I'd be happy to share with other NEXT TIME I MAKE THEM, since I ate most of these myself! (Your husband has GREAT taste!) [Made & reviewed for one of my adopted chefs in this Spring's PAC]
     
  4. This is a nice square that's a little different from the ordinary! I used coconut in place of the raisins (for a total of 3/4 cup coconute) & was quite pleased with the results - just a tad sweet. I did try to cut the bars while still slightly warm & was making a gigantic mess. But, once the bars are completely cooled, they slice & come out of the pan nicely.
     
  5. These are yummy! If you have a sweet tooth in your family, this is perfect! Not only are they good, they are so quick to make! You could easily substitute nuts if you aren't a big raisin fan. Thanks Tabby! Can't wait to try your other recipes!
     
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Tweaks

  1. This is a nice square that's a little different from the ordinary! I used coconut in place of the raisins (for a total of 3/4 cup coconute) & was quite pleased with the results - just a tad sweet. I did try to cut the bars while still slightly warm & was making a gigantic mess. But, once the bars are completely cooled, they slice & come out of the pan nicely.
     

RECIPE SUBMITTED BY

I'm a bit of health nut, I must admit, but have an incurable sweet-tooth. I spend much of my free time outside, running, yoga-ing, biking, reading, and enjoying music. I love to cook and am always looking for something new, healthy, and gluten free to try.
 
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