Source: Mixing Bowl Kids
Butter Tart Bars
Wendy Note: I would leave out raisins and replace with walnuts or pecans instead.
For the crust:
1 cup butter, cold and diced
1/4 cup icing sugar
3 cups flour, scooped and leveled
For the topping:
1 1/2 cups of butter, melted
4 eggs, well beaten
1/2 cup cream (half and half works great)
2 1/2 cups of brown sugar
1/2 cup corn syrup
2 tbsp vanilla
2 cups sultana raisins (or currents if you prefer)
1 cup walnuts or pecans (optional)
Preheat the oven to 350 degrees.
Combine the flour and icing sugar in a medium sized mixing bowl. Using a pastry cutter, or your fingers, work in the butter until you are left with a mealy consistency.
Press the mixture into a parchment-lined half sheet baking pan, and be sure to make it as even as possible. Bake for 15 minutes.
While the crust is baking, melt the butter in a large pot over medium-high heat. Turn off the heat and whisk in the sugar, corn syrup, cream, eggs and vanilla. Whisk quickly to avoid cooking the eggs.
Add the flour and stir with a wooden spoon until well combined. Add the raisins and stir until incorporated.
When the crust has finished baking, remove from the oven and top with the sugar/butter mixture.
Return to the oven and baked for an additional 20 minutes or until the top is bubbling and set.
Allow to cool for a few hours, or alternatively place in the fridge to cool.
Using the parchment, lift the squares off of the baking sheet and cut into 2x2 inch bars.
Place in the freezer until ready to serve. This will allow the bars to set more thoroughly and they taste delicious served cold.