Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp fine sea salt
• 12 Tbsp unsalted butter, cold, cut into small pieces

• 3/4 cup light brown sugar, packed
• 1/2 cup honey
• 12 Tbsp unsalted butter
• 1/4 cup heavy whipping cream
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 3 1/2 cups coarsely chopped pecans (about 14 oz)

Instructions

1. Preheat your oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper, leaving some paper hanging over the edges for easy removal later. Lightly coat the paper with non-stick cooking spray and set aside.
2. In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold diced butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Transfer the mixture into the prepared pan, pressing it evenly into the bottom. Bake for 18-20 minutes, or until the crust is set and lightly golden on the edges. Remove from the oven and set aside to cool slightly while you prepare the filling.

1. In a large saucepan, combine the brown sugar, honey, butter, cream, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 minutes.
2. Remove from the heat and stir in the vanilla extract and chopped pecans, mixing well to combine.
3. Pour the warm pecan mixture over the partially cooled crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is bubbly and golden caramel in color.
4. Allow the bars to cool completely to room temperature on a wire rack before cutting.
5. Once cooled, use the parchment or foil to lift the bars out of the pan. Transfer to a cutting board and slice into 2-inch squares. Serve at room temperature.

Nutrition