Makes about 36 squares. Recipe is from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins.
2?3 cup confectioners’ sugar
2 cups all-purpose flour
3 sticks plus 3 tablespoons unsalted softened butter, divided
1/2 cup honey
3 tablespooons heavy cream
1/2 cup light brown sugar
3 1/2 cups pecans, coarsely chopped
1. Preheat oven to 350 F. Line a 9-inch-by-12-inch baking pan with parchment paper and grease.
2. Sift sugar and flour together. Cut in 2 sticks of butter using two knives or a pastry blender until fine crumbs form. Press crust into prepared baking pan. Bake for 20 minutes. Remove from oven.
3. In a heavy pot, melt 1 stick plus 3 tablespoons of butter. Add honey, cream and brown sugar. Stir in pecans, coating them thoroughly. Spread over baked crust.
4. Return to oven and bake for 20 to 25 minutes more. Cool completely before cutting into squares.