Makes 60 pcs<\/p>\n
Crust:
\n 1 1\/4 cup unsalted butter
\n3\/4 cup granulated sugar
\n2 tablespoons heavy cream
\n2 egg yolks
\n2 1\/2 cups flour<\/p>\n
Filling
\n 1\/2 cup unsalted butter
\n1 cup brown sugar
\n1\/4 cup sugar
\n1\/3 cup honey
\n1\/8 cup heavy cream
\n2 3\/4 cups pecan pieces, lightly toasted<\/p>\n
Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.<\/p>\n
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.<\/p>\n
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 1 1\/2-inch squares.<\/p>\n","protected":false},"excerpt":{"rendered":"
One of our family favorites for the holidays! The honey in this recipe gives a unique flavor according to the type of honey used.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","__cvm_playback_settings":[],"__cvm_video_id":"","jetpack_post_was_ever_published":false,"footnotes":""},"categories":[49,18,8],"tags":[199],"class_list":["post-355","post","type-post","status-publish","format-standard","hentry","category-cookies","category-desserts","category-recipes","tag-recipes"],"yoast_head":"\n