Decadent Pecan Bars

Shortbread Crust

• 5 sticks of unsalted butter, at room temperature
• 3/4 cup of granulated sugar
• 3 eggs
• 1 teaspoon vanilla
• 4 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

Pecan Topping

• 4 sticks of unsalted butter
• 1 cup honey
• 3 cups packed light brown sugar
• 1/4 cup heavy cream
• 2 pounds pecans, coarsely chopped

Directions

Preheat your oven to 350 degrees F. Prepare a half sheet pan with aluminum foil, keeping the foil smooth. Grease the foil.

To make the crust, beat the butter and granulated sugar together using your electric mixer, until light and fluffy. Beat in the eggs and the vanilla. In a separate bowl, mix the flour, baking powder, and salt together with a whisk. Add the flour mixture to the batter, stirring just to combine. The batter will be sticky.

Press the dough evenly onto your sheet pan making an edge around the outside. Bake the crust for 15 minutes, or until the crust is set but not browned. Set aside to cool.

To make the topping, melt the butter in a heavy saucepan over low heat. Add the honey and brown sugar, stirring to combine well. Raise the heat to medium high and bring the mixture to a boil. Let the mixture boil for three minutes. Remove the pan from the heat and add the heavy cream and pecans.

Immediately, pour the nut mixture over the crust, spreading evenly and leaving the edges free of the topping. Bake the squares for 25 to 30 minutes, until the topping appears set. Cool before adding the chocolate drizzle.

Make the Chocolate Drizzle

• 6 ounces dark chocolate chips
• 1 tsp Crisco shortening

Melt the chocolate and shortening together in a double boiler or your microwave. When using the microwave. Heat the chocolate and shortening for 15-20 seconds at a time, stirring in between. Once the chocolate is melted and smooth, drizzle the chocolate over the squares. Let the chocolate set. Cover with plastic wrap and chill overnight before cutting into squares.