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

Makes 32 Squares

Recipe from Chatelaine Cook Book
 

Preheat oven to 350 degrees.  Lightly grease two 8" square pans or one 9x13" pan.  Measure 1 1/2 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 center of oven until light brown and set, about 12 to 14 min.  Remove the pans to a rack while preparing the filling.  Leave the oven temperature at 350 degrees.

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 30 more min.  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.