-
1
Cookie Dough:.
-
2
Cream the butter and sugar together in a mixer bowl with the paddle attachment on medium speed until smooth and light, about 12 minutes.
-
3
Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as needed.
-
4
Add flour and mix on low speed until just blended, about 30 seconds.
-
5
Do not overmix.
-
6
Place dough onto or a lightly floured surface(or parchment paper), and shape into a flat square.
-
7
Wrap dough well with plastic wrap and refrigerate at least an hour.
-
8
Preheat oven to 350* F. and line bottom of a 15-inch x 10-inch jelly roll pan with parchment.
-
9
Roll dough out to a rectangle 17 inches x 12 inches x 1/8-inch thick.
-
10
Transfer the rolled dough to the baking pan, gently pressing it to the pan.
-
11
Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a fork to prevent bubbling during baking.
-
12
Bake until dough is firm but has no color, about 1012 minutes.
-
13
Cool dough while you make the filling.
-
14
Pecan Filling:.
-
15
Place the butter, sugars, honey, and cream into a heavy-bottom saucepot.
-
16
Bring mixture to a boil over medium-high heat and cook, stirring constantly, until it reaches 240 degrees F on a candy thermometer.
-
17
Remove pot from the heat, add pecans, and stir until fully incorporated.
-
18
Immediately pour into the pre-baked crust and spread into an even layer.
-
19
Bake in 350*F. oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes.
-
20
Cool thoroughly before cutting.
-
21
Remove from pan using a knife to release the edges and invert the slab onto the back of a sheet pan.
-
22
Transfer to a cutting board by flipping it over so it is right side up.
-
23
Trim off the edges and cut into 1- or 2-inch diamonds.
-
24
The bars store well at room temperature, but can also be refrigerated or frozen as long as wrapped airtight.
-
25
Enjoy!
