These pecan butter tart squares deliver everything you love about the iconic Canadian dessert—a buttery cookie base, rich caramel filling and crunchy pecans—in an easy-to-slice bar that's perfect for sharing.
Attention, all butter tart lovers. These pecan butter tart squares are the dessert recipe you've been waiting for. A chewy brown sugar filling sandwiched by crunchy pecans and a cookie base are the perfect addition to any meals. But if you want these to turn out a big more like classic butter tarts, swap the pecans for raisins or currants.
Ingredients for Pecan Butter Tart Squares
Base
6 tbsp (90 ml) butter, at room temperature
1/4 cup (60 ml) sugar
1 cup (250 ml) all-purpose flour
pinch salt
Filling
1 cup (250 ml) packed brown sugar
1 tbsp (15 ml) all-purpose flour
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) salt
1/3 cup (85 ml) golden syrup or corn syrup
2 large eggs
2 tbsp (30 ml) butter, melted
1 tsp (5 ml) vanilla
1 cup (250 ml) pecan halves or pieces
Directions for Pecan Butter Tart Squares
Preheat oven to 350°F.
In a medium bowl, combine butter, sugar, flour and salt, blending with a pastry cutter or fork. If using a food processor, pulse until well-combined and crumbly. Press into the bottom of a buttered or parchment-lined 8×8-inch pan and bake for 8–10 min, or until pale golden around the edges.
Using the same bowl (no need to wash it), combine brown sugar, flour, baking powder and salt. Add syrup, eggs and vanilla and stir until well blended and smooth. Stir in pecans.
Pour over the base and return to the oven for 25–30 min, until golden and bubbly around the edges but still slightly jiggly in the middle. Cool completely in the pan on a wire rack before cutting into squares.
Makes 16 squares.
Per square: 224 calories, 11 g fat (4.3 g saturated fat, 4.8 g monounsaturated fat, 1.9 g polyunsaturated fat), 38 mg cholesterol, 29.4 g carbohydrate, 2.3 g protein, 0.9 g fibre.
Originally published in ParentsCanada magazine, December 2014. Updated in June 2026.
