I am not a big pecan pie fan, but I have been experimenting with different recipes and this one did the trick for me. I had a lot left over because I cut them small so I snacked on them for a few days. They were just as good on day four as the first day. Easier to eat than pie and I think much better. Tell me what you think.
Crust – 2 sticks of butter, softened, 2/3 C packed brown sugar, 2 and 2/3 C flour, and 1/2 tsp. salt
Topping – 1 stick of butter, 1 C packed light brown sugar, 1/3 C honey, 2 TB heavy cream and 2 C chopped pecans
Preheat oven to 350 degrees. Line a 9×13″ pan with foil, leaving enough to hang over the sides. (getting out of the pan and cutting will make this a breeze).
First make the crust by creaming together the butter and brown sugar until fluffy. Add flour and salt until crumbly. Press into the foil lined pan and bake for 20 minutes until golden. Do not over bake!
While the crust is baking, prepare filling by combing the butter, brown sugar, honey and heavy cream in a saucepan. Stir over medium heat. Simmer for one minute and then stir in chopped pecans.
Remove crust and immediately pour the pecan filling over the hot crust and spread it to cover the entire surface. Return pan to the oven to bake an additional 20 minutes.
Remove pan and allow to cool completely! Use foil overhang to lift out bars and car.