Pecan Bars

For the crust:

1 C plus 2 tables (2 an 1/4 sticks) Butter- room temp plus more for the pan

3/4 C packed light brown sugar

1/2 tsp salt

3 C all purpose flour

For the filling: 

1/2 C (1 stick) unsalted butter

1/2 C packed light brown sugar

1/4 C plus 2 Tbls honey

2 Tbls Granulated sugar

2 Tbls Heavy Cream

1/4 tsp salt

2 C (8 oz) pecan halves

1/2 tsp vanilla abstract

1 preheat oven to 375. brush 9x13 baking pan with butter, line with parchment paper and leave an overhang on all sides

2 make crust: in electric mixer medium speed mix butter and brown sugar for 2 min until light and fluffy. mix in salt add flour 1 cup at a time. mix until it comes together in clumps

3. press dough into pan about 1/4 thick. pierce dough with fork. Chill until firm about 20 min. bake until golden brown 20-22 min. transfer to wire rack to cool completely. reduce oven to 325

4. make filling. place ingredients into saucepan over high heat. bring to boil stirring constantly until mixture coats back of spoon, about 1 min. remove pan from heat, pour filling into the cooled crust

5. bake until filling bubbles 15-20 min. transfer to wire rack to cook. run a pairing knife around edges of the pan and invert onto cooling rack. invert again onto a cutting board. use a sharp knife to cut into 1x3 inch bars. store in airtight container for up to 1 week.