Pecan Pie Bars

I created these pecan squares after experimenting with  making "mini-pecan" pies.  
I loved the smaller portion size since pecan pie is so rich.  
But I also found making them a bit on the time intensive side.  
So I came up with the following recipe that is great for feeding 
A BIG 
Thanksgiving 
Crowd.  

I like them even better than the mini pies because the shortbread crust is so tasty!  There is also the added benefit of being able to make them ahead of time and freezing them.  Use parchment between bar layers when freezing.  Enjoy!

Shortbread crust:

3 c. all purpose flour

1 c. powdered sugar

1 c. + 2 TBS butter

Pecan Topping:

1 c. butter

¾ c. brown sugar

¾ c. honey

3 TBS whipping cream

5-6 c. pecans, chopped

dash or cinnamon (optional)

1.     Combine flour and powdered sugar.  Cut (or grate) in butter and use fork or pastry blender to turn mixture into coarse meal.  If not coming together and seems too dry, add 1 TBS water at a time.  Press/pat mixture into the bottom of a 11x17 pan (with sides).  To make this step easier, you may be able to use your rolling pin to roll it out in your pan for ease.

2.     Bake crust at 350 for 20 minutes.

3.     While crust is baking, make pecan topping.  Bring brown sugar, honey, butter, and whipping cream to a boil over medium heat.  Stir in chopped pecans and pour hot filling over the cooked crust.

4.     Bake at 350 for 25-30 minutes until golden and bubbly.  Cool in pan on a wire rack before cutting into squares.

5.     These freeze great!