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Ingredients
- TOPPING:
- 2 teaspoons plus 1/2 cup butter, softened, divided
- 1/2 cup packed brown sugar
- 1 egg yolk
- 1-1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup honey
- 1/2 cup heavy whipping cream
- 4 cups chopped pecans
Details
Servings 4
Preparation
Step 1
•Line a 13-in. x 9-in. baking pan with foil; butter the foil with 2
teaspoons butter; set aside. In a large bowl, cream remaining butter
and brown sugar until light and fluffy. Beat in egg yolk until
blended. Gradually add flour.
•Press into prepared pan. Bake at 350° for 15 minutes or until
golden brown.
•Meanwhile, in a large saucepan, combine the brown sugar, butter and
honey. Bring to a boil over medium heat; cook and stir for 3
minutes. Remove from the heat; stir in cream and pecans. Pour over
crust. Bake for 30 minutes longer or until hot and bubbly. Cool
completely on a wire rack.
•Use foil to lift the bars out of the pan and place on a cuttingboard. Carefully remove foil. Cut into 24 bars; cut each in half
diagonally.
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