Savannah's Crazy,Awesome Pecan Pie Bars

My mom has had this recipe forever and I've been dying to make these. In Savannah I use to have a pecan tree by my house, so we always made pecan pie bars to use them up. Hope you enjoy.

Shortbread base


1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preparation

Preheat oven to 350°F. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.


Gooey topping


8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons heavy cream
hot shortbread base


Preparation


Preheat oven to 350°F. In a food processor, coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.