Ingredients
Base
| 1 cup | (250 mL) | Canadian unsalted butter, room temperature |
| ¼ cup | (50 g) | sugar |
| ¼ cup | (55 g) | light brown sugar |
| 2¼ cups | (280 g) | all-purpose flour |
Filling
| ¾ cup | (180 mL) | Canadian unsalted butter, softened |
| 1½ cups | (330 g) | dark brown sugar, packed |
| 2 tbsp | (16 g) | all-purpose flour |
| 5 | eggs | |
| 1 tbsp | (15 mL) | vanilla extract |
| ½ cup | (125 mL) | golden corn syrup |
| ¼ cup | (60 mL) | maple syrup |
| 1 tbsp | (15 mL) | white vinegar |
| ½ tsp | (3 g) | salt |
| 1 cup | (150 g) | raisins (optional) |
Garnish
| 2 tbsp | (15 g) | icing sugar, sifted |
| 1 cup | (250 mL) | Canadian 35% whipping cream, whipped |
Directions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
Base
- In a food processor or stand mixer, mix the butter, sugars and flour until a crumbly dough forms.
- Press the mixture into the prepared pan. Prick all over with a fork. Chill in the freezer for 10 minutes.
- Bake the base for 15 minutes or until slightly puffed and lightly golden. Remove from oven and allow to cool.
Filling
- In a large bowl, beat the butter, brown sugar and flour until combined.
- Beat in the eggs and vanilla extract until just incorporated. Stir in corn syrup, maple syrup, vinegar and salt.
- If using raisins, sprinkle them evenly over the cooled base. Pour the filling over the base.
- Bake for 35 to 40 minutes, or until the top is set and does not jiggle. Remove from oven and allow to cool completely before slicing into squares.
Garnish
- If desired, when serving, sift icing sugar on top of squares and add a dollop of whipped cream.
Tip
- To make ahead, freeze the base and refrigerate the filling for up to 2 days, then assemble and bake when ready to serve.