Butter Tart Squares (Dairy-Free, Nut-Free)

Ingredients

• 1/2 cup Dairy-free butter
• 1/2 cup Vegetable shortening
• 1 cup Brown sugar
• 1/2 cup Corn syrup
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 1/2 cups All-purpose flour
• 1/4 teaspoon Salt

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the longer sides to help lift the squares out later.
2. 2In a medium saucepan, combine the 1/2 cup dairy-free butter, the 1/2 cup vegetable shortening, the 1 cup brown sugar, and the 1/2 cup corn syrup. Heat this mixture over medium heat, stirring constantly, until the dairy-free butter and vegetable shortening are fully melted and the mixture is smooth.
3. 3Remove the saucepan from the heat and let the mixture cool for 5 minutes. Once slightly cooled, whisk in the 1 large egg and the 1 teaspoon vanilla extract until the mixture is thoroughly combined and smooth.
4. 4In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour and the 1/4 teaspoon salt until they are evenly distributed.
5. 5Gradually add the dry ingredients from the bowl into the wet mixture in the saucepan, stirring gently with a spoon or spatula until just combined. Be careful not to overmix the batter; stop stirring as soon as no dry streaks of flour are visible.
6. 6Pour the prepared batter evenly into the lined 9x13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven at 350°F (175°C), or until a toothpick inserted into the center of the squares comes out clean, indicating it is fully set.
7. 7Allow the squares to cool completely in the pan on a wire rack for at least 2 hours before attempting to cut them. Once completely cool, use the parchment paper overhangs to lift the entire slab of squares from the pan, then cut into 16 even squares.

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