Pecan Bars

Adapted from Creme de Colorado Cookbook

~from Savoring Time in the Kitchen

Makes 24 bars

Crust

1/2 cup powdered sugar

2 cups all-purpose flour

1 cup butter, softened

Topping

3/4 cup butter

1/4 cup heavy cream

1/2 cup honey

1 cup packed light brown sugar

4 cups coarsely chopped pecans

Preheat oven to 350F.

For the crust, mix the powdered sugar and flour together. Blend in butter until crumbly. Firmly pat crumbs onto the bottom of a greased 9 x 13 inch pan. (I like to cut a piece of parchment paper to fit the inside bottom of the pan, then spray the bottom and sides with baking spray, such as Baker's Joy). Bake the crust for 20 minutes.

Meanwhile, make the topping. In a saucepan over medium heat, melt the butter. Stirring constantly, add the cream, honey and brown sugar until well mixed. Remove from the heat. Stir in pecans and spread the mixture over the hot crust. Return to the oven and bake an additional 30 minutes. As the bars are cooling, occasionally run a thin knife around the edges of the pan to separate the caramel from the pan. When completely cooled, cut into bars.