Pecan Pie Bars

Crust
1¼ cup unsalted butter
¾ cup granulated sugar
2 tablespoons heavy cream
2 egg yolks
2½ cups flour

Filling
½ cup unsalted butter
1 cup brown sugar
¼ cup sugar
⅓ cup honey
⅛ cup heavy cream
2¾ cups pecan pieces, lightly toasted

Preheat oven to 350 degrees F. Lightly grease a 15x10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes. Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1½-inch squares.