Honey-Nut Shortbread Bars

1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

2. Place the flour, powdered sugar, and 1 stick of butter in the bowl of a food processor and pulse until the dough comes together. Press the dough evenly over the bottom of the prepared pan. Bake for about 25 minutes, until golden brown. Remove pan from the oven and set on a wire rack to cool off just a bit. Then chill the crust in the refrigerator for 15 minutes.

3. Combine the remaining 3/4 stick of butter, brown sugar, and honey in a medium saucepan over medium-low heat, stirring until the mixture comes to a boil. Then cook for 5 minutes without stirring. Meanwhile, place the cream in a medium bowl.

4. Add the honey mixture to the bowl with the cream and whisk until well combined. Stir in the pecans. Pour the filling over the cooled crust. Bake for about 25 minutes, until the filling is bubbling. Remove from the oven, set pan on a rack and let it cool for 30 minutes. Then run a knife around the edge of the pan and let the bars cool completely before cutting into squares.

Adapted slightly from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book.