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Raisin Shortbread Bars

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Crust
½ cup (1 stick) unsalted butter
2 tablespoons powdered sugar
1½ cups flour, fluffed before measuring

Topping
¾ cup (1½ sticks) unsalted butter
2 cups brown sugar
3 eggs
1 tablespoon vanilla
1 cup toasted pecans, chopped
1 cup currants (or slightly chopped raisins)

Directions:
Preheat oven to 350F. 
CRUST:Melt butter in saucepan, stir in powdered sugar and flour. With flat
of hand, press evenly into 9x13 pan. Bake for 5 minutes.
 
TOPPING: Melt butter in same saucepan. Add brown sugar, stir til smooth. In
a separate large bowl, whisk eggs. Stir in butter mixture, then vanilla,
pecans and currants. Gently and evenly arrange over crust.

Bake for 30 minutes, watching carefully near end to avoid burning. Remove
from oven and cool. Cover and refrigerate to store.

Notes:Slices best when cold. Freezes well after cutting. Great addition to holiday
trays.
Makes 54 small squares
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