- 3 1/2 cups coarsely chopped pecans
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
Preparation time 25mins
Cooking time 80mins
Preheat oven to 350. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Arrange pecans in a single layer on a baking sheet. Bake pecans at 350 for 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven to wire rack. Cool completely (about 15 minutes).
Pulse flour, powdered sugar, and ¾ cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and ¾ inch up sides of prepared pan.
Bake at 350 for 20 minutes or until edges are lightly browned. Cool completely on a wire rack (about 15 minutes).
Bring brown sugar and next 3 ingredients to a boil in a 3-quart saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
Bake at 350 for 25 to 30 minutes or until golden and bubbly. Remove from oven to wire rack; cool completely (about 30 minutes). Lift baked bars from pan, using aluminum-foil sides as handles. Transfer to a serving plate, and cut into 2-inch squares.