These are sinful.   Consider yourself warned.  Think caramel, pecans, and butter crust.  Truly amazing!  The recipe calls for a 12″x18″ pan but you could make it in two 9″x13″ pans.  They package beautifully.  Layer with small squares of wax paper between pieces in the cellophane bags.  Perfect gifts for teachers, the crossing guard, yourself!

Pecan Squares

For the crust:

3/4 lb. butter at room temperature
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla
4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoons salt

For the topping:

1 lb. unsalted butter
1 cup honey
3 cups light brown sugar, packed
1/4 cup heavy cream
1 1/2 lb. chopped pecans

1)  Preheat oven to 350′.
2)  For the crust, beat the butter and sugar together in a large mixing bowl.  Add the eggs, vanilla, mix well.  In a small bowl, mix the flour, baking powder, and salt together.  Add to the butter/sugar mixture on low speed until just combined.
3)  Press the dough evenly into an ungreased 12 x 18 x 1-inch baking sheet making an edge around the outside.  If the dough is sticky, coat your hands with a little flour.  Using a fork, poke holes all over the crust.   (This will prevent large bubbles from forming under the crust while baking)  Bake for 15 minutes.  Cool.
4)  For the topping, combine the butter, honey and brown sugar in a large, heavy saucepan.  Cook over low heat until the butter is melted.   Raise the heat to medium and bring to a boil for 3 minutes.  Remove from heat.  In this order, stir in the pecans, then the cream and vanilla.  (when liquid is added to a boiling candy like mixture it can spatter)  Pour over the prepared crust.  Bake for 25 minutes.  Cool completely.  Store in refrigerator in air tight container. Makes 54- 2″ x 2″ pieces.

Enjoy!

Angie