1-cup (2 sticks) butter, cold, cut in small pieces
To make the Topping:
2/3 cup butter
1/2 cup Stonewall Kitchen Natural Honey (Wild Flower or Maine Blueberry Honey)
3 tablespoons Cream
1/2 cup brown sugar
3 1/2 cups pecans, chopped
Preheat oven to 350 degrees F and grease a 9 X 13-inch pan. Cut parchment paper the exact length of the pan, but wide enough to hang over the edges of the pan forming a sling. Set aside.
In a food processor, fitted with a metal blade, add the confectioner’s sugar, flour and 1-cup butter. Pulse until mixture resembles coarse meal. Spread mixture in prepared pan. Pat crust mixture down with your hand or the backside of a measuring cup. Bake in preheated oven for 20 minutes or until the crust is a light golden brown. Remove from oven.
While crust is baking, prepare the topping. Combine in a medium size saucepan, 2/3 cup butter, 1/2 cup Stonewall Kitchen Natural Honey (Wild Flower Honey or Maine Blueberry Honey), cream, brown sugar and pecans. Heat over medium heat, stirring until the sugar has dissolved and the mixture is uniform. Pour over prepared crust. Return to 350-degree oven and bake an additional 25 minutes more. Cool completely. Remove cooled bars by lifting the parchment sling and place them on a cutting board. Cut into squares.