Pecan Bars

Pecan Bars - makes one quarter sheet worth of pecan bars. This recipe handles sugar in its Caramel form, and it can be extremely hot. Handle with care.

Crust

• 2 sticks unsalted butter,
• 2/3 cup light brown sugar, firmly packed
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt

Topping

• 1 stick unsalted butter (1/2 cup)
• 1/3 cup light  brown sugar, firmly packed
• 1/2 cup organic sugar (raw)
• 1/3 cup honey
• 2.5 tablespoons heavy cream
• 2 cups chopped pecans

Making the crust 

Line a quarter sheet cake pan with aluminum foil. Preheat oven to 350F 

Microwave the butter for a minute until it is complete melted. Mix in the brown sugar and the salt. Slowly add in the flour and mix. Use your fingers to make sure the flour and butter mix evenly. I make my kitchen-aide  do all the hard work. You will get a crumbly mix. If is is a nice smooth dough, you have it wrong. 

Press the crumble onto the lined pan. Make sure it is spread out evenly. Bake in oven for 20 minutes or until light brown. Do not over bake, the shortbread will go back into the oven again anyway. 

To make the Carmel

In a sauce pan, melt butter, mix in brown sugar, sugar, cream and honey. After it comes to a rolling boil, turn stove off and mix in Pecans. 

Spread pecan mix over the shortbread crust evenly and bake for another 20 mins. 

Let it cool completely, before cutting into pieces. Enjoy!!!