Buttermilk Bars Recipe - Allrecipes.com
Buttermilk Bars Recipe
  • READY IN 1 hr

Buttermilk Bars

Recipe by  

"A sweet, buttery crust is topped with a creamy buttermilk and honey layer for these delectable bar cookies."

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Ingredients Edit and Save

Original recipe makes 12 bars Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F.
  2. For Crust: Beat butter and sugar together in a large bowl at medium speed of mixer until creamy. Add flour and salt; mix on low speed until blended. Spread dough evenly into bottom of a greased 8-inch square baking pan. Bake 15 to 20 minutes until crust is golden.
  3. For Filling: Beat eggs and sugar in a large bowl at medium speed. Beat in butter, corn syrup, flour, buttermilk, vanilla and lemon peel if desired, until mixture is smooth. Pour filling over baked crust.
  4. Bake 20 to 25 minutes until edges just begin to brown and filling is set. Cool completely. Sprinkle with powdered sugar and cut into bars.
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  • Note: Recipe can be doubled and baked in a 13 x 9-inch baking pan. Bake time may vary by a few minutes, so watch carefully.

Reviews More Reviews

Jul 23, 2014

Absolutely wonderful-- wouldn't change a thing! I was looking to use up some leftover buttermilk and came across this recipe. It seems like a throwback to a time when you created recipes out of what you had on-hand, and this is really one of the best. It reminds me of a lemon bar- smooth and creamy on top, buttery and slightly crisp on the bottom. Please try it, and I'm sure you'll love it, too! For the other reviewer who thought there was too much butter in the crust: Perhaps you melted ALL of your butter instead of creaming the 6 Tbs. (at ROOM TEMPERATURE) with the sugar. I've made that mistake, trying to go too fast; it makes a difference! The crust is very like a shortbread, and it's quite delicious. Give it a go again and trust me, it will work!

Feb 14, 2015

I made the bars per recipe. I used margarine because there was no butter on hand, but I think this is a recipe that would work better with butter. I used about half the orange zest because I used a teaspoon or so of OJ to add flavor. Next time I would still use the full amount of orange zest. I also sprinkled sliced almonds on the top before putting it in the oven. Delicious! If you are making these for a party or gathering though I would double the batch. It only makes a small amount. I love that they are simple and you can add your own flavors! Thanks for the recipe!


4 Ratings

Mar 13, 2014

My family devoured this rich, custard-like dessert. I would give this 5 stars but there is way too much butter in the crust. The prebaked crust did not set up and when I poured the topping on, it fell apart and floated to the top. It was delicious even though the crust was on top and floating in butter. Also, I did substitute honey for the corn syrup.

May 26, 2015

I occasionally buy buttermilk for pancakes and then wonder what to do with the rest of the bottle. This is a very good use for it. I gave it 4 stars based on its good taste and simplicity. I made this twice so far - once with lemon and once with orange - the lemon is much better. The crust took 25 minutes to cook nice and golden (not 15-20 as recommended) but the filling set up nicely at 25 minutes. I will make this again.


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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