Step 1

Preheat your oven to 350 degrees.

Step 2

Line an 8x8 baking dish with aluminum foil so you can lift the pecan bars out of the pan easier to cut them. Line both the bottom and the sides of the pan.

Step 3

Lightly spray the foil with non-stick cooking spray.

Step 4

I like to use my food processor for the buttery shortbread crust.

Step 5

Start by pulsing 1/2 to 2/3rds cup of pecans to grind them up.  You'll need 1/3 cup of ground pecans.

Step 6

If you find you've got a bit more pecans ground up then 1/3 cup just set the extra aside.  You can just mix them in with the pecan filling part.

Step 7

Pulse the flour, butter, ground pecans and brown sugar together in your food processor until crumbly and press the crumb mixture into the prepared baking pan.

Step 8

Set the shortbread pie crust aside while you prepare the pecan pie filling to go on top.

Step 9

In a medium pot, over medium heat, bring the brown sugar, butter and honey for the filling to a boil.

Step 10

Boil for 3 minutes then whisk in the heavy cream and chopped pecans.

Step 11

Pour the pecan mixture over the crust.

Step 12

Take some pecan halves and arrange them in a 4x4 square pattern on the top of the filling if you want to add a fancy touch.

Step 13

Bake your pecan pie bars at 350 for 30 minutes.

Step 14

Cool completely on a wire rack before lifting the entire dessert out of the pan and cutting into 16 bars.

Step 15

Store in an air-tight container at room temperature or in the fridge if you prefer.