Shortbread Crust:
1 cup butter, room temp
2/3 cup packed light brown sugar
1/2 tsp salt
1 tsp vanilla
2 2/3 cup all purpose flour
Pecan Topping:
1/2 cup butter
1 cup packed light brown sugar
1/3 cup honey
2 tbsp heavy cream
1/8 tsp salt
2 1/2 cups chopped pecans
Directions:
Preheat oven to 350° F. Line 9 x 13" baking dish with foil, leaving some hanging over the sides. In large bowl, cream 1 cup butter and 2/3 cup brown sugar together until fluffy. Add vanilla and salt and mix, making sure to scrap down the sides. Add flour slowly and mix until dough starts to crumble. Add dough to foiled baking pan and press to make crust even and flat. Bake for 20 minutes, or until crust is golden.
Meanwhile, melt 1/2 cup butter, 1 cup brown sugar, 1/3 cup honey, 2 tbsp heavy cream, and 1/8 tsp salt. Heat until simmering and let simmer for 1 minute, stirring occasionally. Add pecans and stir to mix. When shortbread crust is done baking, pour pecans over crust and spread to cover. Return to oven for another 20 minutes or until pecans are bubbling. Let cool completely before removing from foil and cutting.
This amazing recipe is originally from Cooking Classy.
