Pecan Shortbread Bars

Pecan Shortbread Bars

     I found this amazing recipe over at a fellow blogger friends page.  It was right before Thanksgiving and I wanted to try a new dessert that was "easy to make."  After making this - I've realized now that making this a day or two ahead of time lets the syrup settle into a nice caramel type consistency.  I made vary few changes to the original which can be found on Abbe's page "This is How I Cook" (click here.)  Everyone that has tasted these has fallen in love with them!  Enjoy! Diane 

Ingredients
Crust:
2/3 Cup confectioners sugar
2 Cups all purpose flour 
1 Cup salted butter, cold 
Topping:
2/3 Cup melted salted butter
1/4 Cup honey
1/4 Cup maple syrup
3 Tablespoons heavy cream
1 teaspoon Vanilla Bean Paste *Rodelle is the best! 
1/2 Cup brown sugar
3 1/2 Cups coarsely chopped pecans

*Flaked Salt: once the bars have cooled - you can add a pinch of flaked 
salt over the top of the bars, if preferred. (it has the taste of salted caramel) 

Directions 
Preheat oven to 350.

• Line a 9 x 13″ pan with parchment paper.
• Stir sugar and flour together in a large bowl.  Using a pastry blender, cut in cold butter until fine crumbs form.
• Pat the crust into prepared pan.
• Bake for 20 minutes.  While crust is baking, prepare the pecan topping.
• Mix melted butter, honey, syrup, vanilla, cream and brown sugar together. 
• Stir in nuts until well coated. Spread over prebaked shortbread crust.
• Return to oven and bake for 25 minutes more. The edges should be golden.
• Let cool completely before cutting into preferred bar size.