The casserole can be
refrigerated for up to 2 days before baking, and it also freezes well.

INGREDIENTS

FOR CRUST:

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

FOR TOPPING:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans 

1) Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. (I sprayed my foil with non-stick cooking spray, just in case)

2) First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

) Press the crust into the foil-lined pan and bake for 20 minutes until golden brown

4) While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

5) Remove the crust from the oven and immediately pour the pecan filling over the hot crust

 spreading it to cover the entire surface.

6) Return the pan to the oven and bake an additional 20 minutes.

7) Remove the pan and allow the bars to fully cool in the pan.

8) Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars

) *An optional, highly recommended last step, stolen – DIP THE ENDS IN CHOCOLATE!  Milk or Dark – you won’t be sorry!