Shortbread Base
Use a food processor for the shortbread:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all purpose flour
1/2 cup packed light brown sugar
1/2 tsp salt
What to do:
Preheat oven to 350*.
Cut butter into 1/2 inch pieces. In food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a greased/foil lined 13x9x2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
Pecan Topping
8 oz pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar (half lt/half dark)
1/3 cup honey (or 1/3 c dark karo syrup)
2 Tbsp heavy cream
What to do:
In 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. Sprinkle with a few grinds of himalayan sea salt.
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
