8 ounces pecans (about 2 cups) 1 stick unsalted butter
-- (1/2 cup) 1 cup packed light browwn sugar 1/3 cup honey 2 tablespoons heavy
cream Shortbread Base, hot* *See Post #815 for recipe. Preheat oven to 350°F. In a
food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar,
honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour
pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling,
about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5
days at room temperature. Makes 24
bars.
