Ingredients
Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup chilled butter, cut into 1/2-inch pieces
Topping:
1 cup pecan pieces
1/3 cup light brown sugar, packed
1/3 cup GOLDEN BLOSSOM HONEY
3 tablespoons heavy cream
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°. Spray a 9-inch square pan with non-stick cooking spay.
Crust:
In a food processor combine flour and sugar. Add butter and pulse until moist clumps form. Press dough onto bottom of prepared pan.
Bake about 15 minutes or until just golden.
Topping:
In a small saucepan combine all topping ingredients. Heat until mixture comes to a boil, stirring constantly. Cook 2 minutes.
Pour over crust. Bake about 10 minutes or until topping bubbles and is light caramel in color.
Let cool completely before cutting into 2-inch squares.
Yields: 16 squares
Crust:
In a food processor combine flour and sugar. Add butter and pulse until moist clumps form. Press dough onto bottom of prepared pan.
Bake about 15 minutes or until just golden.
Topping:
In a small saucepan combine all topping ingredients. Heat until mixture comes to a boil, stirring constantly. Cook 2 minutes.
Pour over crust. Bake about 10 minutes or until topping bubbles and is light caramel in color.
Let cool completely before cutting into 2-inch squares.
Yields: 16 squares
