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Adapted slightly from Gourmet
Makes 2 dozen bars
25 minutes preparation time
45 minutes cooking time, plus an hour or more cooling time
The pecan bars can be made a few days ahead. If I don't need the pan, I just tightly wrap the entire pan in plastic wrap and store the bars at room temperature. If I need the pan, I cut them and store them between layers of wax paper or parchment paper in a tin at room temperature.
For the shortbread:
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1/2 cup light brown sugar
1/2 teaspoon salt
For the topping:
2 cups (8 ounces) pecans
8 tablespoons (1 stick) unsalted butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons heavy cream
Preheat oven to 350 degrees.
Make the shortbread. Cut the butter into tablespoon-sized pieces. Put all of the ingredients in the bowl of a food processor and mix just until the butter varies in size from grains of sand to small pebbles. Empty the mixture into a 9-by-13-inch pan and press it firmly and evenly into the pan using your hands or a spatula. Bake until the mixture is lightly golden, about 20 minutes.
Make the topping. In the same food processor (for goodness sakes please do not wash it in between), pulse the pecans for just a few seconds until they are coarsley chopped. Set them aside.
In a small saucepan over low heat, melt the butter, sugar and honey, stirring until the mixture is smooth. Add the cream, stir to incorporate it completely, bring to a simmer, and let it bubble for about 1 minute. Remove from the heat and immediately add the pecans.
Pour the pecan mixture evenly over the hot shortbread, spreading it with a wooden spoon if necessary. Cook until the mixture is bubbling, about 20 minutes.
Cool completely in the pan. Use a sharp knife to cut into 24 bars. At first it will seem that the mixture is completely stuck in the pan and will be impossible to remove. Once cut, however, the bars actually pop out quite easily. Store in an airtight container. If you need to stack the bars, place wax or parchment paper between the layers to keep them from sticking.