To-Die-For Pecan Squares

TO-DIE-FOR PECAN SQUARES
CRUST:
¾ c. flour
¼ c. cornstarch
½ c. powdered sugar
½ t. salt
1 stick butter, cold and cut into 1” pieces
FILLING:
12 T. butter
¾ c. light brown sugar, packed
3 T. honey
1 t. vanilla
Salt to taste
2 T. heavy whipping cream
3 c. pecans, coarsely chopped

1. Cover 9” square baking pan with heavy duty foil.
2. Push foil neatly into corners and up the sides of pan.
3. Use 2 pieces of foil, if necessary, to overlap the edges and some over-hanging.
4. Spray foil with PAM.
5. Place flour, cornstarch, powdered sugar and ½ t. salt into food processor fitted with blade.
6. Pulse mixture only a few times.
7. Add 1 stick butter and pulse until you get pea-size clumps.
8. Transfer mixture to prepared pan, press firmly into even layer on bottom with fingers.
9. Refrigerate 15 minutes. Place oven rack in middle of oven. Preheat 350.
10. Bake crust until set, not browned, 15-17 minutes.
11. Transfer baking dish to wire rack to cool. Leave oven on.
12. In heavy, medium saucepan over medium heat, combine remaining butter, brown sugar, honey, vanilla and ½ t. salt. Stir and heat until sugar dissolves.
13. Increase heat to HIGH. Boil for 3 minutes.
14. Stir in heavy cream and chopped pecans.
15. Pour mixture over crust.
16. Bake until filling is bubbling and caramel in color, about 20 minutes.
17. Let the pan cool completely on wire rack.
18. Using foil overhang, lift the squares out of pan and onto a cutting board.
19. Slice and serve.