Who knows why, but I had been having a major hankering for something gooey and handheld. Random, but sometimes desserts are so much tastier in bar form.
I’ve seen butter tarts (you know, the full on fancy individual ones) for quite a while looking all delicious, but lets be honest making individual mini desserts can be a bit of a process.
Sooo, I happened across several different versions of these in bar form and decided to give them a whirl. These have the most wonderful gooey, sugary texture, and the vinegar gives these almost a tart flavor that comes through the brown sugar.
These were darn easy to make, the hardest part being that I had to wait for them to cool before I cut them up. Speaking of, definitely line your pan, these are so gooey I don’t know if they would have come out to easily if I had just tried cutting them out. Happy Wednesday Y’all and enjoy!
Line your pan…
In a bowl place your flour…
then your sugar…
then cold cubed butter…
squish these together…
until it looks like this…
as evenly as possible, press into your pan…
bake it up…
in another bowl, place your melted butter…
brown sugar…
eggs, vinegar and vanilla…
mix it all up…
onto your crust…
and bake that up…
Let it cool very well and enjoy!
- 1 Cup of Unsalted Butter, Cold and Cubed.
- 4 Tablespoons of Confectioner's Sugar.
- 2 Cups of All Purpose Flour.
- 1/2 Cup of Unsalted Butter, Melted.
- 3 Cups of Brown Sugar, Packed.
- 4 Eggs.
- 2 Tablespoons of White Vinegar.
- 1 Tablespoon of Vanilla Extract.
- 9x13 Pan.
- Preheat your oven to 350 degrees F.
- With aluminum foil, line your 9x13 pan and slightly spray with non stick spray and set aside.
- In a bowl, place your cubed butter, confectioner's sugar and flour.
- Either using a pastry cutter or your hands, squeeze the ingredients together until your dough is formed.
- Press the dough evenly into your pan and bake for 10 minutes.
- While your crust is baking, in a separate bowl place your melted butter, brown sugar, eggs, vanilla and vinegar.
- Mix all of the ingredients together until combined and pour the batter onto your crust and bake for 20-25 minutes (I took mine out at 22) or until the filling is almost set.
- Cool completely (preferably in the fridge) before cutting into pieces.