Shreddies Butter Tart Squares

Shreddies Butter Tart Square sitting on a checkered red and white towel.
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Made With:

Prep Time Icon

Prep Time:

20 min

Cook Time Icon

Total Time:

40 min

Servings Icon


36 Servings



  • 2-1/2 cups (625 mL) Post Shreddies Cereal, crushed into fine crumbs
  • 1/4 cup (50 mL) butter, melted


  • 2 eggs
  • 1 cup (250 mL) packed brown sugar
  • 1 tsp (5 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/4 cup butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1-1/2 cups (375 mL) raisins
  • 1/2 cup (125 mL) chopped toasted pecans



  1. Lightly grease 9-inch (23 cm) square baking pan; line with parchment paper, 2 ends extending over edge of pan.
  2. Place crumbs in medium bowl and drizzle with butter; using fork, mix until combined. Transfer to prepared pan; press firmly into bottom.
  3. Bake at 350°F (180°C) for 10 min. Cool.


  1. Place eggs and brown sugar in large bowl; mix with wooden spoon until blended. Stir in remaining ingredients. Spoon over prepared crust.
  2. Bake at 350°F (180°C) for 18 to 20 min. or until light brown. Place on wire rack to cool thoroughly.
  3. Using a spatula or spreader, loosen edges from sides of pan. Carefully grasp ends of parchment paper and lift out of pan onto cutting board. Cut into 36 squares (6×6 rows).