Preheat oven to 350°F. Prepare a 9x9” baking pan with cooking spray and 2 sheets of parchment to cover all sides of the pan.

In a large mixing bowl, add butter, white sugar, brown sugar and vanilla. Using an electric hand mixer, beat the ingredients together until it looks fluffy – about 2 minutes. Add flour and salt to a sieve over top of the bowl, then sift them in. Use the hand mixer to mix the flour/salt in until a very crumbly dough forms.

Pour this crumbly dough into your prepared pan, then using your hands, press the dough evenly down into the pan. Place into the oven to bake for 15 minutes, then allow to cool for 15-20 minutes before adding the pecan pie filling.

In a medium sized dry skillet over medium heat, add pecans. Toss pecans in the pan to toast for about 2 minutes, then set aside.

In a large mixing bowl, add brown sugar, corn syrup, melted butter, eggs, and vanilla. Whisk until smooth. Add in the toasted pecans and raisins, then pour over the cooled shortbread crust.

Place into the oven to bake for 45 minutes. When done, the centre will be just slightly jiggly. Remove from oven and allow to fully cool before removing from pan, then cut into 16 squares.