Ingredients
- Crust:
- 2 cups all-purpose flour
- 2 sticks (8 oz) butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/2 cup granulated sugar
- pinch of salt
- Filling:
- 1 1/2 sticks (6 oz) butter
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 1 tsp vanilla extract
- 3 1/2 cups coarsely chopped pecans
- 1 1/2 cups mini chocolate chips
Preparation
Step 1
Preheat the oven to 325. Lightly grease a 13x9-inch baking pan with butter, oil, or cooking spray.
To make the crust: in food processor combine all the ingredients. Pulse until a crumbly shortbread dough forms-it will be like wet sand. Press the dough into the prepared pan and bake until the crust is golden around the edges, about 20 minutes. (leave the oven on)
While the crust is baking, make the filling: in a large saucepan, melt the butter over low heat. Add the corn syrup, cream, brown sugar, and honey. Stir over low heat until well combined. Remove from the heat and stir in the vanilla.
Once the crust is finished baking, add the pecans and chocolate chips to the filling. Spread the filling mixture evenly over the crust. Return to the oven and bake until the filling is set and the mixture is bubbling around the edges, about 35 minutes. Let cool completely in the pan before cutting into 24 cute little squares.