Makes 9X13 pan
For the crust:
2 sticks of butter, softened
2/3 cups of packed brown sugar
2 2/3 cups all purpose flour (for gluten free substitute, see below)
1/2 teaspoon of salt
For the topping:
1 cup of packed brown sugar
1/3 cup of honey
2 tablespoons of heavy cream
3 cups of chopped pecans
Preheat oven to 350. Line a 9X13 pan with parchment paper or spray individual ramekins with Pam. (see picture)
Combine the crust ingredients. Push into 9X13 pan. Bake for 20 minutes.
While the crust is cooking, combine the butter, brown sugar, honey and cream in a saucepan. Simmer the mixture for 1 minute and add pecans. Stir to combine.
Remove crust from oven and add the topping. Spreading topping to cover all of the crust. If baking individual size portions, scoop enough filling into each cup to cover crust.
Return to the oven and bake for 15 minutes.
Remove bars and let cool completely in pan. Remove bars by lifting parchment paper out of pan. Cut into squares.