Prep 20 mins
Cook 30 mins
I was thrilled to get this after trying it at a potluck. Classic in my book.
Make and share this Buttertart Treats recipe from Food.com.
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1⁄2 cup butter
- 2 eggs, beaten
- 1 1⁄2 cups packed brown sugar
- 1⁄2 cup rolled oats
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1⁄2 cup raisins
- 1⁄4 cup flaked coconut
- In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan.
- Bake for 15 minutes in greased 9x9 inch pan in oven preheated to 350. Do not fully cook the crust.
- Mix eggs and remaining brown sugar together in a large bowl. Then combine the oats, salt, and baking powder and stir into the egg mixture along with the vanilla. Add rasins and coconut. Spread the mixture evenly over the partially baked crumb layer in pan.
- Bake 20 minutes more. Cool, and cut into squares.
Sweet but so good. I love the top as it gets a sugar crisp crumbly layer. If I knew for sure that I would get that same top, I would reduce the sugar by half a cup, but I will just drink a glass of cold milk instead of tampering with the recipe. I did use 1/4 cup nuts, and 1/4 cup coconut, and the 1/2 cup raisins... I will bring some to mom, nothing is too sweet for her, she will just say yum, and pop another in her mouth. I have made other buttertart bars but none with oatmeal, but again you would never know that was in there either, and again on the other recipes, I never got this layer on top that was crispy. Love it. Oh I must also say, they do not taste like Canadian butter tarts, but still a good bar. This is the same recipe as Buttertart Treats
Oh my. These are so very delicious! They're sweet (they're a buttertart, what do you expect?), but so decadent! I think next time I make them I'll try pecans instead of raisins for a change. The coconut was a nice addition, too. Made for Alphabet Soup Tag. Thanks for sharing the recipe!
Right down my alley, since I'm a big fan of both coconut AND raisins (although I'd be most happy to make these another time with dried cranberries or cherries! Anyway, the recipe, as is, makes for a GREAT TASTING bar, one that I'd be happy to share with other NEXT TIME I MAKE THEM, since I ate most of these myself! (Your husband has GREAT taste!) [Made & reviewed for one of my adopted chefs in this Spring's PAC]