Butterscotch Raisin Pecan Bars

FOR THE CRUST:
Preheat oven to 350 degrees F. Butter 9-inch square or 11 x 7 x 2 inch baking pan. Using electric mixer fitted with paddle attachment, mix flour, confectioners' sugar and salt in large bowl on low speed to blend. Add butter and beat on medium speed until some 1/4-inch pieces remain and fine crumbs form, about 1 minute. Transfer crumbs to prepared pan; press evenly over bottom. Bake until golden brown, about 15 minutes.

FOR THE FILLING:
Using electric mixer fitted with paddle attachment, beat brown sugar, cream, eggs and vanilla in large bowl on medium speed until smooth. Reduce mixer speed. Mix in flour, baking powder and salt. Stir in raisins and pecans. Pour batter evenly over the partially baked crust.

Bake until filling is set when pan is shaken gently, about 30 minutes. Cool bars in pan. Dust with confectioners' sugar. Using sharp knife, cut into 16 bars. Transfer bars to platter and serve.

DO-AHEAD TIP:
Bars can be made up to 3 days ahead. Cover and store at room temperature.