Shreddies Butter Tart Squares

20 min

40 min

36 Servings

Crust:

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

Filling:

• 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

Crust:

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.

Filling:

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).