Pecan Pie Bars With Shortbread Crust - cooking recipe

Ingredients

SHORTBREAD CRUST
3/4 cup cold butter, cut into small pieces (no subs!)
2 cups flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
FILLING or TOPPING
2 cups coarsley chopped pecans
1/2 cup butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons whipping cream (unwhipped)

Preparation

Set oven to 350 degrees, set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
Sprinkle the mixture into prepared baking pan.
Lightly press the mixture down with a spatula (do not pat down too much).
Bake in the second-lowest oven rack for 20 minutes until golden.
Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
Stir in chopped pecans.
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
Bake on the second-lowest oven rack for about 20-22 minutes.
Cool completely in the pan.
*NOTE* these bars will cut better if refrigerated.