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Ingredients
- Cookie Crust
- 3/4 cup (1 and 1/2-sticks) unsalted butter room temperature
- 1/2 cup sugar
- 1 large egg
- 2 1/4 cups unbleached all-purpose flour
- Pecan Filling
- 1 1/2 cups light brown sugar packed
- 1 cup (2-sticks) unsalted butter
- 1/2 cup honey
- 1 pound pecans
- 1/4 cup whipping cream
Preparation
Step 1
For Crust:
Using electric mixer, cream butter and sugar until light and fluffy. Add flour and mix until just combined. Gather dough into ball; flatten to rectangle. Cover and chill 30 minutes.
Line 9x13-inch baking pan with parchment. Roll dough out between sheets of waxed paper to 1/4-inch thick rectangle. Transfer to prepared pan, discarding waxed paper. Trim edges. Refrigerate while preparing filling.
For Filling:
Preheat oven to 375 degrees F. Heat sugar, butter and honey in heavy medium saucepan over low heat, swirling pan occasionally, until butter melts and sugar dissolves. Increase heat and bring to a boil. Blend in pecans and cream mixture; mixture will bubble.
Immediately spread pecan mixture over pastry. Bake until filling bubbles and is a deep golden brown, about 25 minutes. Run knife between crust and pan. Cool completely. Invert pastry over another baking pan, then invert onto work surface. Cut into 1 1/2-inch diamonds. Store in airtight container.