Ingredients

Makes 24 bars

　　8 ounces pecans (about 2 cups)

　　1 stick (1/2 cup) unsalted butter

　　1 cup packed light brown sugar

　　1/3 cup honey

　　2 tablespoons heavy cream

　　hot shortbread base

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a 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. 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.