These squares are fast and easy to make. They taste like butter tarts but do not take as long to make. I made these yesterday and they were ready to eat in a couple of hours. They are a big hit whenever I make them.
In a medium bowl, combine flour and granulated sugar; cut in butter with a pastry blender until coarse crumbs are formed. Press into a 9 inch square pan. Bake at 350 F. 10 minutes, let cool 10 minutes.
In a medium bowl, beat together eggs and brown sugar with an electric mixer until light and fluffy. Add remaining ingredients; mix well. Pour over base, return to oven and bake 25-30 minutes or until middle is set. Cool; cut into squares. Yield: 25 squares.
See more recipes at: www.havefunbaking.com
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This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops
Baking recipes often call for softened butter, but if you put the butter in the microwave you risk butter soup. Leaving it out at room temp is fine if you've got lots of time. But when your butter is cold and hard and you want it to be warm and soft, just pound it with a rolling pin.