- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup brown sugar, packed
- 2 2/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup honey
- 2 tbsp heavy cream
- 2 cups chopped pecans
DirectionsPreheat oven to 350 degrees F and line a 9” x 13” baking pan with foil, leaving enough for a 2” overhang on all sides.
In an electric mixer bowl, cream together butter and brown sugar until fluffy. Add flour and salt. Mix until crumbly. Press flour mixture into pan. Bake until golden brown, about 20 minutes. Prepare topping while crust bakes.
In a saucepan over medium heat, combine butter, brown sugar, honey, and cream; simmer for one minute, then stir in pecans. When crust is done, remove from oven and immediately pour topping over hot crust, spreading topping to cover entire surface. Return pan to oven and bake an additional 20 minutes. Allow cooked bars to cool fully in pan. Using the foil overhang, lift bars out of pan and transfer to cutting board. Peel off the foil, slice into bars, and serve.