Quick Recipe Version (TL;DR)

Yield: 24 bars (9×13-inch pan)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes (includes cooling)

Quick Ingredients

1 cup (2 sticks / 226 g) unsalted butter, softened (for crust)
1/2 cup (100 g) granulated sugar (for crust)
2 cups (240 g) all-purpose flour (for crust)
1/2 tsp fine salt (split between crust and filling)
1 tsp vanilla extract (for crust)
1 cup (2 sticks / 226 g) unsalted butter, melted and cooled slightly (for filling)
2 1/4 cups (450 g) granulated sugar (for filling)
4 large eggs, room temperature
1/2 cup whole milk (or evaporated milk)
2 tsp vanilla extract (for filling)
1 1/4 cups (150 g) all-purpose flour (for filling)
1/3 cup (about 40 g) powdered sugar, for dusting (optional)

Do This

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Cream 1 cup softened butter with 1/2 cup sugar and 1/4 tsp salt; mix in 1 tsp vanilla and 2 cups flour until crumbly. Press firmly into pan.
3. Bake crust 15 minutes until just set and lightly golden at edges. Leave oven at 350°F.
4. For filling, whisk melted 1 cup butter, 2 1/4 cups sugar, remaining 1/4 tsp salt, eggs, milk, and 2 tsp vanilla until smooth. Gently whisk in 1 1/4 cups flour.
5. Pour filling over warm crust. Bake 23–28 minutes until edges are deep golden and center is just set with a slight wobble.
6. Cool completely in pan (at least 1 hour, preferably 2–3). Dust with powdered sugar, lift out by parchment, and cut into 24 squares.

Why You’ll Love This Recipe

Classic Amish-style comfort: a simple pantry dessert that tastes rich, nostalgic, and homemade.
Ultra-buttery contrast: a tender, sandy shortbread crust under a gooey, vanilla-scented filling.
Make-ahead friendly: bars slice even better the next day, perfect for gatherings and potlucks.
Foolproof for home bakers: no mixer needed for the filling and clear visual cues so you do not overbake.

Grocery List

Produce: None required (optional: 1 lemon for zest if you want a citrusy garnish).
Dairy: Unsalted butter, whole milk (or evaporated milk), large eggs.
Pantry: All-purpose flour, granulated sugar, powdered sugar, fine salt, pure vanilla extract, parchment paper.

Full Ingredients

For the Shortbread Crust

1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
1/2 cup (100 g) granulated sugar
2 cups (240 g) all-purpose flour, spooned and leveled
1/4 tsp fine sea salt or table salt
1 tsp pure vanilla extract

For the Gooey Butter Filling

1 cup (2 sticks / 226 g) unsalted butter, melted and cooled until warm but not hot
2 1/4 cups (450 g) granulated sugar
1/4 tsp fine sea salt or table salt
4 large eggs, at room temperature
1/2 cup (120 ml) whole milk or evaporated milk
2 tsp pure vanilla extract
1 1/4 cups (150 g) all-purpose flour, spooned and leveled

For Finishing

1/3 cup (about 40 g) powdered sugar, for dusting (optional but highly recommended)
Optional: finely grated lemon zest for a light sprinkle on top

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease a 9×13-inch metal baking pan with butter or nonstick spray. Line the pan with a sheet of parchment paper that overhangs the two long sides like handles; this makes it easy to lift the bars out later. Lightly grease the parchment as well. Set the pan aside while you prepare the crust.

Step 2: Make the shortbread crust

In a large mixing bowl, combine the softened 1 cup butter and 1/2 cup granulated sugar. Beat together with a wooden spoon or hand mixer on medium speed for about 1–2 minutes, until the mixture looks creamy and slightly lightened in color. Add 1 tsp vanilla and 1/4 tsp salt, and mix to combine.

Sprinkle in the 2 cups flour. Mix on low speed or stir with a spoon until the dough turns into a soft, slightly crumbly mass. It may look dry at first; keep mixing until there are no streaks of flour left. The dough should hold together when you squeeze a bit in your hand.

Step 3: Press and prebake the crust

Transfer the crust mixture to your prepared pan. Use clean hands or the bottom of a measuring cup to press it firmly and evenly into the bottom of the pan. Take a minute to really pack it down; this helps the shortbread bake up tender but sturdy enough to support the gooey topping.

Bake the crust at 350°F (175°C) for 15 minutes, or until it looks set and just starting to turn lightly golden around the edges. It should not be deeply browned. While the crust bakes, begin making the filling.

Step 4: Whisk together the butter filling base

In a large bowl, whisk the 1 cup melted butter, 2 1/4 cups granulated sugar, and 1/4 tsp salt until well combined and glossy. The sugar will start to dissolve a bit in the warm butter.

Add the 4 eggs one at a time, whisking well after each addition until the mixture is thick, smooth, and slightly pale. Pour in the 1/2 cup milk and 2 tsp vanilla, and whisk again until the liquid is fully incorporated. You should have a shiny, thick, custard-like base.

Step 5: Add the flour and finish the filling

Sprinkle the 1 1/4 cups flour over the wet mixture. Switch to a spatula or whisk very gently, stirring just until no dry pockets of flour remain. Do not overmix at this stage, or the filling can become too dense.

The filling should be smooth and pourable, slightly thicker than cake batter. If there are a few small lumps, press them out gently with your spatula against the side of the bowl.

Step 6: Bake the bars until just set and golden

When the crust has prebaked for 15 minutes, remove it from the oven but leave the oven on. Give your filling a quick stir, then carefully pour it over the hot crust, spreading it into an even layer with a spatula if needed.

Return the pan to the oven and bake for 23–28 minutes. The bars are done when:

The edges are a deep golden brown and slightly puffed.
The center is pale golden and looks set around the outer inch but still has a gentle wobble in the very middle.
If you tap the pan, the center jiggles slightly but does not slosh.

A toothpick inserted 2 inches from the edge should come out mostly clean, while one in the very center may have a few moist, gooey crumbs. Do not overbake; the filling will continue to set as it cools.

Step 7: Cool, slice, and finish with powdered sugar

Place the baked bars on a wire rack and let them cool completely in the pan, at least 1 hour and preferably 2–3 hours for the cleanest slices. The filling needs time to firm up to that ideal gooey-but-sliceable texture.

Once completely cool, use the parchment overhang to lift the slab out of the pan and onto a cutting board. Dust generously with powdered sugar using a fine-mesh sieve. For neat bars, trim the very edges if you like, then cut into 24 squares (4 cuts one way, 6 the other). Optional: add a whisper of finely grated lemon zest over a few bars for a bright aromatic touch.

Pro Tips

Use room-temperature eggs: Cold eggs can cause the warm butter to seize and make the filling lumpy. If you forget to take them out early, place whole eggs (in their shells) in warm tap water for 5–10 minutes.
Do not skip the parchment sling: These bars are rich and soft; parchment makes lifting and slicing much easier and keeps the edges from sticking.
Watch the bake time, not just the clock: Ovens vary. Start checking at 22–23 minutes; pull the pan once the edges are well browned and the center has just a slight jiggle.
Cool completely for clean slices: The filling will seem very soft when hot. Letting the bars cool fully (or even chilling briefly) gives you tidy, bakery-style squares.
For extra vanilla flavor: Use a high-quality pure vanilla extract, or swap half for vanilla bean paste for visible specks and deeper aroma.

Variations

Lemon Amish Butter Bars: Add 1–2 tbsp finely grated lemon zest to the filling along with the vanilla, and replace 2 tbsp of the milk with fresh lemon juice. Dust with powdered sugar mixed with a pinch of zest.
Brown Butter Twist: Brown half of the butter for the filling in a saucepan until nutty and golden, then cool slightly before using. This adds a toasty, caramel-like depth to the bars.
Cinnamon Sugar Top: Skip the powdered sugar and instead mix 3 tbsp granulated sugar with 1 tsp ground cinnamon. Sprinkle evenly over the bars as soon as they come out of the oven for a crackly, spiced top.

Storage & Make-Ahead

Once completely cool, store the bars in an airtight container at cool room temperature for up to 3 days. Place parchment or wax paper between layers to keep them from sticking together. For longer storage, refrigerate for up to 5 days; let bars sit at room temperature for 20–30 minutes before serving so the filling softens slightly.

These bars also freeze well. Wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator or for about 1–2 hours at room temperature. If you plan to freeze them, it is best to dust with powdered sugar after thawing rather than before.

Nutrition (per serving)

Approximate values per bar (1 of 24): about 310 calories, 21 g fat, 31 g carbohydrates, 4 g protein, 20 g sugar, 1 g fiber, 210 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands you use.

Gooey Amish Butter Bars with Shortbread Crust