Pecan Pie Bars With Shortbread Crust

• 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)

1. Set oven to 350 degrees, set oven rack to second-lowest position.
2. Butter a 13 x 9-inch baking pan.
3. For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
4. Sprinkle the mixture into prepared baking pan.
5. Lightly press the mixture down with a spatula (do not pat down too much).
6. Bake in the second-lowest oven rack for 20 minutes until golden.
7. 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.
8. Stir in chopped pecans.
9. Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
10. Bake on the second-lowest oven rack for about 20-22 minutes.
11. Cool completely in the pan.
12. *NOTE* these bars will cut better if refrigerated.

shortbread, cold butter, flour, light brown sugar, salt, topping, coarsley, butter, light brown sugar, honey, whipping cream

Taken from www.food.com/recipe/pecan-pie-bars-with-shortbread-crust-144198 (may not work)