Gooey Butter Tart Squares

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2 Cups all purpose. flour, divided

1/2 cup brown sugar

1/2 cup butter, at room temp.

4 eggs

2 tsp vanilla

generous pinch salt

2/3 cup granulated white sugar

2/3 cup corn syrup

2 cups raisins.

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Preheat oven to 350. Lightly grease two 8 inch square pans or one 9 X 13 pan

(I use PAM to grease them). Measure 1 1/2 cups flour into a small bowl along

with the brown sugar and butter. Stir together 'til well blended.

Firmly press the mixture into the bottom of the prepared pan(s).

Bake in center of preheated oven 'til light brown and set, about 12 to 14 min.

Remove pans to rack while preparing filling but leave oven temp at 350.

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To make filling: whisk the eggs with the vanilla

and salt 'til foamy. Beat in the granulated sugar. Gradually beat in remaining flour.

Stir in corn syrup, then raisins. Pour filling over partially cooked base.

Immediately return the pan(s) to oven and continue baking 'til squares are

well browned and the edges start to pull away from side of the

pan - around 20 to 23 minutes more. Remove pan to rack to cool.

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Squares will sink slightly and the filling will set as they cool.

Cut into 32 squares. Serve at room temp. Store, covered, in the fridge

for up to 4 days (yeah, like they'd actually last that long )

or freeze for up to 6 months.

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