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1
In a food processor, add the flour, white sugar and salt, and blend. Add the butter and pulse unti mixed.
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2
Mix the egg yolk together with the milk and then slowly add into the processor with the motor running, mix on pulse until the flour comes together,
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3
Preheat the oven to 350 degrees and butter a metal or glass pan 12 by 9 by 2.
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4
Put the shortbread dough into the bottom of the buttered pan, and bake in preheated overn aout 25 minutes until golden brown.
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5
Remove crust from oven and, let it sit in pan while you prepare caramel filing.
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6
Prepare the caramel filing by place in a heavy medium pan the condensed milk, sugar, honey, butter, maple syrup, vanilla over medium heat and wisk until the mixture comes to a boil.
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7
Boil slowly about 8-10 minutes whisking coninually until mixture heats to 225 degrees F.
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8
Add this carmel filing over the baked crust and spread evenly.
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9
Take the chocolate and the whipped cream and place in microwave for about 30-45 seconds stirring 2-3 times until its smooth. Do not over microwave.
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10
Sprinkle the caramel with the chopped pecans, then cover with the chocolate glaze,
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11
Take the whole pecans and saute them with 1/4 cup of maple syrup and butter, then let cool. Use as garnish over the bars.
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12
Place pan in refrigerator to set at least an hour. Cut into bars.
