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
If you gather and measure out all your ingredients before hand, it will make baking easier and clean up faster, leaving less room for error.
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.
Roast pecans on a sheet tray for 5-8 minutes at 350 degree oven.
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.
9 x 13 foil lined tray
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.
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