For the shortbread crust:
2 sticks unsalted butter, room temperature.
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ tsp salt
For the pecan topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 Tbsp heavy cream
2 cups chopped pecans, roasted.
Pre heat the oven to 350 degrees and line a 9 x 13-inch pan with enough foil to hang over about two inches on all sides.
First make the shortbread crust by creaming together the butter and brown sugar until fluffy using a stand/hand mixer.
Add the flour and salt and mix until crumbly.
Press the crust evenly into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by cooking in a medium sauce pan the butter, brown sugar, honey and heavy cream, stirring it over medium heat.
Simmer the mixture for 1 minute, then stir in the chopped pecans, and remove pan from heat. Take crust out of the oven and pour the pecan filling over the crust. Use a level spatula and spread topping evenly to cover the entire surface.
Return pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Remove foil and slice into bars and serve.