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Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter , at room temperature
- 4 eggs
- 2 tsp vanilla
- Generous pinch of salt
- 2/3 cup granulated sugar
- 2/3 cup corn syrup
- 2 cups raisins
- Preheat oven to 350F. Lightly grease two 8-inch square pans or one 9x13-inch pan. Measure 1½ cups flour into a small bowl along with the brown sugar and butter. Stir together until well blended.
- Firmly press the mixture into the bottom of the prepared pans. Bake in the centre of the preheated oven until light brown and set, about 12 to 14 minutes. Remove the pans to a rack while preparing the filling. Leave the oven temperature at 350F.
- To make the filling, whisk the eggs with the vanilla and salt until foamy. Beat in the granulated sugar. Gradually beat in remaining flour. Stir in the corn syrup, then raisins. Pour the filling over the partially cooked base.
- Immediately return the pans to the oven and continue baking until the squares are well browned and the edges start to pull away from the sides of the pan, about 20 to 23 more minutes. Remove the pan to a rack to cool. The squares will sink slightly and the filling will set as they cool.
- Cut into 32 squares. Serve at room temperature. Store, covered, in the refrigerator for up to 4 days, or freeze for up to 6 months.
- 1.8 g protein
- 0.7 g fibre
- 25 g carbohydrates
- 3.9 g fat
- 15.4 mg calcium
- 1 mg iron
- 139 calories
User comments (6)
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Is it just me or does anyone else think that the filling should have butter in it? Is there a misprint? I made these squares as per the recipe but they were anything but gooey. In fact they were chewey.
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It would be more useful to provide the weight of a serving in grams or ounces. Very difficult to judge calories based on 32 squares in a pan that may not match size specified.
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I tried this recipie. I am wondering if adding the flour to the mixture wa a good idea. Follwing the directions, these are not gooey at all.
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I should have read the comments before attempting this recipe. The squares do not have a butter tart consistency. I wouldn`t recommend it.
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Try either the Canadian Living website or The Joy of Baking. Each has variations of the recipe so you can compare. Even the Butter Tart Bars recipe from 150 Delicious Squares by Jean Pare (Company's Coming) pg 138, does not use any butter in the filling, yet she says they have a gooey, chewy texture.
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I used this recipe as I have the actual cook book with this one in it. I wondered why there was flour in the filling and no butter. They were not good. The filling was eggy, not gooey. Yuck.
