Recipe

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• crust
• 2 1/2 cups post shreddies cereal , crushed into fine crumbs
• 1/4 cup butter, melted
• filling
• 2 eggs
• 1 cup packed brown sugar
• 1 tsp all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups raisins
• 1/2 cup toasted pecans

• 1 Crust: 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 degrees F (180 degrees C) for 10 min. Cool.
• 4 Filling: Place eggs and brown sugar in large bowl; mix with wooden spoon until blended. Stir in remaining ingredients. Spoon over prepared crust.
• 5 Bake at 350 degrees F (180 degrees C) for 18 to 20 min. or until light brown. Place on wire rack to cool thoroughly.
• 6 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 (6x6 rows).