Crust: 2 Unsalted butter
1/2 c Sugar
1 Egg
2 ts Vanilla extract
2 1/4 c Flour
1 ts Baking powder
Filling: 2 Unsalted butter
1 1/3 c Brown sugar
1/4 c White sugar
1/2 c Honey
4 c Pecans *
1/3 c Heavy cream
Powdered sugar for garnish Additional pecan halves for -garnish * (nice looking halves if possible), plus more for garnish For crust: preheat oven to 350 degrees. Butter a 9 by 13-inch baking pan. With electric mixer, cream butter and sugar until smooth and fluffy. Beat in egg and vanilla. Sift together flour and baking soda and add to butter. Mix slowly on low speed, then on medium speed until well mixed. Mixture will be crumbly. Do not overmix. Press into bottom of pan, forming a slight rim. Prick with a fork to completely cover crust mixture. Bake 15 minutes, until baked but still colorless. Remove from oven and cool completely. For filling: in saucepan over medium-high heat, stir together butter, brown sugar, white sugar and honey. Bring to boil for 3 minutes. Remove pan from heat and immediately add pecans. Return pan to heat and stir in cream. Mix until smooth. Pour in prebaked crust, starting at the corners and pouring to center to cover crust completely. Set pan on baking sheet to keep bottom from overbaking. Bake 25 minutes. Rotate pan and bake 15-20 minutes more for a total of 40-45 minutes. Middle will slightly jiggle, but will set when cooled. Leave at room temperature overnight. Cut into 1 inch diamonds. These will keep for up to 2 weeks at room temperature. Dust with powdered sugar if desired and place a pecan half in center of each. THE DESSERT SHOW SHOW#DS3237 —–