Caramel Pecan Bars

We have posted this recipe as a "tart" before, but I thought I would show how they turn out as a bar. I made these for Thanksgiving yesterday and they were a huge hit. This is such an easy recipe to make.  To me, these are even better than a traditional pecan pie. I have a pretty hard time keeping my hands off of them and was even eating them for breakfast last time I made them....and lunch...and dinner...sigh.

Ingredients:

3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed(I prefer salted butter in this recipe)
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter(I prefer salted)
3 tablespoons whipping cream
Preparation
1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

*recipe provided by www.findmyrecipe.com/Southern Living, NOVEMBER 2007