Reviewed: Dec. 6, 2008

Even my boyfriend who isn't crazy about baking liked these. I only had enough butter for the filling and used margerine for the crust. It turned out great! It didn't fall apart at all.

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JASMINE05

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Reviewed: Nov. 24, 2008

VVVery yummy!!!! Next time will add blond raisins & coconut & walnut to the filling!!! GREAT EASY!!

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Leeshe

Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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Reviewed: Jun. 16, 2006

These were delicious, except the shortbread crust fell apart in the pan. Very sweet...

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jenj

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Reviewed: Dec. 27, 2005

The buttertart part tasted good but the crust was very bland and the squares were really gooey.

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ISIS4

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Dec. 17, 2005

I made two batches (one with raisins, one without) and both were way too sticky to cut and remove from the pan. I tried baking them an extra 10 minutes, let them thoroughly cool and tried again with a tad more success. Tasted good but I had to use them as ice cream topping, not squares.

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2004

taste- 5 stars appearance- 2 stars next time i will cook it a little longer... they were VERY gooey. they taste alot better if refridgerated

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HELLOARCHIE

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Reviewed: Sep. 12, 2004

YUM! I doubled the recipe because hubby loves butter tarts and I just didn't have the time to make them today. It doubles very well (in a 9 x 13 pan)! I used a little smash of cinnamon in the crust and rum extract instead of vanilla in the filling. I might try maple extract next time. Overall, an excellent square!

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LISAVS

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Reviewed: Aug. 22, 2004

I followed the directions given to the T, however, I am disappointed to say that the recipe didn't turn out. The filling didn't set and was definitely too sweet. The shortbread pastry was O.K., but a little underdone. I think I'll stick to the butter tart recipe instead.

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BAKER4U

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Reviewed: Jun. 23, 2004

These were great, I added a little salt to the pastry, and added a little rum extract to the raisans and let them soak in 1/2 cup of water for 1/2hour.

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jstraf

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Reviewed: Aug. 3, 2003

Not a bad recipe, however the crust was rather bland and needed more filling.

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Missy

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Reviewed: May 8, 2003

This Recipe is amazing, My family loved it. It is definitely a keeper in my recipe box.

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INTWOWIN

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 16, 2003

I don't know if I did something wrong, but the crust was overwhelmingly bland to me and too thick. The topping was fine, but I didn't really feel like it was less time consuming than making butter tarts using premade crusts. I won't make this again.

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Miss Priss

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Reviewed: Dec. 23, 2002

I have never made Butter Tarts before, but after making this square, why bother! These were sooo easy to make and absolutely delicious!! I love them!

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KARSTAN

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Reviewed: Dec. 14, 2002

Great square! I just added it to my traditional list of Christmas baking. It was fast and easy to do and if you refrigerate it for an hour or so you can cut it real nice into 1" squares. I like to make treats like these bite size so you can try several different ones from a cake & cookie platter. Thanks for sharing.

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MISTY 179

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Reviewed: Dec. 12, 2002

Pretty GOOD! But, next time ill add soemthing to make the filling much softer...mine came a little hard...more like a cookie...not exactly like wat i had expected

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SAMA.

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Reviewed: Oct. 15, 2002

I was going to make butter tarts and decided to make these squares instead. They were great!! So easy and quick to make..guess I won't be making tarts again. Thanks for sharing this recipe..it's a hit.

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PATTI PEARSON

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Reviewed: Sep. 20, 2002

Easy to make and best of all the kids loved them.

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SUSAN

Cooking Level: Expert

Home Town: Vienna, Ontario, Canada

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Reviewed: Aug. 27, 2002

These were better than actual butter tarts! The top layer is just the right texture to hold together and yet be a bit liquid enough to leave a drizzle down your chin while you eat them.

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