Pecan Shortbread Bars
1¾ cup (3¼ sticks) unsalted butter, room temperature
1¾ cup light-brown sugar, firmly packed
1 tsp salt
3 cups all-purpose flour
¾ cup honey
¼ cup granulated sugar
¼ cup heavy cream
4 cups (8 ounces) pecan halves
1 teaspoon pure vanilla extract
Preheat the oven to 375 F. Butter a 9x13" pan, and line with parchment paper.
Combine 1⅛ cup (2¼ sticks) of butter with ¾ cup brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy. Add ½ tsp salt, then the flour one cup at a time. Mix until dough forms into large clumps.
Press the dough into the bottom of your prepared pan, fork-prick the crust, and chill for 20 minutes. When chilled, bake for 18-20 minutes. Cool completely before proceeding.
Reduce oven temperature to 325 F.
Place remaining butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Stir together and bring to a boil.
Cook until the mixture thickens enough to coat the back of a spoon, about 1 minute. Remove from heat, and stir in pecans and vanilla.
Pour the pecan mixture over the cooled crust, and bake for 15-20 minutes, or until the filling is bubbling.
Let cool completely before cutting into small pieces for serving.
Pairs Well With
You can halve the topping if you would prefer the bars to be less sweet and nutty. But who wants that?