Categories: Sweet Treats
Ingredients
- Crust:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Topping:
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Directions
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Preheat the oven to 350 degrees.
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For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
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Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
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Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside.
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It will be very sticky; sprinkle the dough and your hands lightly with flour.
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Bake for 15 minutes, until the crust is set but not browned.
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Allow to cool.
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For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
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Cook over low heat until the butter is melted, using a wooden spoon to stir.
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Raise the heat and boil for 3 minutes. Remove from the heat.
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Stir in the heavy cream and pecans.
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Pour over the crust, trying not to get the filling between the crust and the pan.
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Bake for 25 to 30 minutes, until the filling is set.
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Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold.
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Cut into bars and serve.