clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butter Tart Bars

  • Author: Laura
  • Total Time: 1 hour
  • Yield: 9 bars 1x


With shortbread crust and gooey maple syrup, pecan, and raisin filling, these dessert bars are loaded with flavor and texture.




2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1/3 cup coconut sugar

¼ teaspoon sea salt

½ cup coconut oil, room temperature

¼ cup olive oil


½ cup coconut sugar

2/3 cup pure maple syrup

2 large eggs

¼ cup olive oil

1 ½ teaspoons distilled white vinegar

2 teaspoons vanilla extract

2 tablespoons bourbon

1 teaspoon espresso powder

¾ cup pecans

½ cup raisins


Preheat oven to 350 degrees F / 325 degrees F convection.


Make the crust.  In a large bowl, stir together flour, sugar, and salt.  Add the oils and mix the dough until it comes together.  Press dough into the bottom of an 8 inch square pan.  Bake about 15 minutes until golden brown.


Meanwhile, make the filling.  In a large bowl (the same one will definitely work!), stir together sugar, syrup, eggs, oil, vinegar, vanilla, bourbon, and espresso until fully combined.  Stir in the pecans and raisins.  Pour over the filling and bake about 25 additional minutes until set and crackly on the top but still giggly when shaken gently.


Cool completely in the pan before slicing and serving.  Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for 3 months.  Serve frozen or thaw in the microwave about 1 minute.


Recipe adapted from Mary Berg

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes