If you like pecan pie, I promise that these bars are even better! A rich, crumbly, shortbread crust, topped with toasted pecans and the mild flavor of brown sugar & honey. Oh my, it’s hard to stop eating these. Fortunately, you can cut the bars into small pieces… so, I guess it’s ok to eat three!!

INGREDIENTS
For Shortbread Crust:
1 ½ sticks Butter, unsalted
2 cups Flour
1/2 cup Brown Sugar, packed
1/2 tsp Salt

For Pecan Topping:
1 stick Butter, unsalted
1 cup Brown Sugar, packed
1/3 cup Honey (or Corn Syrup)
2 Tbsp Heavy Cream
2 cups Pecans, chopped

METHOD
Preheat oven to 350°F.
Place all the ingredients into the food processor.
Process until lumps begin to form.
Put mixture into a 13 x 9 inch baking pan.
Press crust evenly into pan.
Bake shortbread for about 20 minutes, or until it is golden.
While the shortbread is baking you can prepare the topping.
Coarsely chop the pecans in a food processor.
In a medium saucepan melt the butter, brown sugar, honey and cream.
Stir mixture until smooth.
Mix in the pecans.
Spread the hot pecan mixture evenly over the shortbread crust.
Place back in the oven and bake for 15 to 20 minutes.
Allow to cool completely in the pan before cutting into bars.
Enjoy!

Note: If you refrigerate these bars they will keep for about 2 weeks.