In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 9x13 inch baking pan. Bake at 350 degrees F for 20 minutes. Meanwhile, in another bowl, combine first 5 filling ingredients. Stir in pecans. Spread evenly over hot crust. Bake at 350 degrees F for 25 minutes or until set. Cool on wire rack. Yield: 4 dozen
2 cups all purpose flour 1/2 cup powdered sugar 1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 cups pecan pieces (about 8 ounces) 3/4 cup (packed) golden brown sugar 3/4 cup honey 6 tablespoons whipping cream Directions
Preheat oven to 350?F. Butter 13x9x2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.
Stir pecans, brown sugar, honey and cream in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture bubbles, about 2 minutes.
Pour pecan mixture over crust. Bake until filling bubbles and is light caramel color, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.) Cut into squares and serve.
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