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I cut the recipe way back to make a tiny batch and used golden raisins. PERFECT. We found them to be just right in sweetness. Made for PAC Fall 2009

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wicked cook 46 September 19, 2009

I tried one when I first cut them, and found they way too sweet. I put them in the freezer, as I'm doing my Christmas baking ahead of time. This morning I sampled one and....OH MY GAWDDDDDDDD, are they ever fantastic. For some reason they seem to have mellow out some. I think I may have to store them in someone elses' freezer or there won't be any left for company. Thanks Nibblets for a terrific recipe, and for adding to my waistline. :)

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Diana #2 November 21, 2007
Butter Tart Squares