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1
Preheat oven to 350 degrees.
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2
Prepare crust: Grease 13 by 9 inch metal baking pan; line pan with foil, extending foil over short ends; lightly grease foil;(OR line pan with release foil,(nonstick foil,but do-not grease.
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3
).
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4
On wax paper or in bowl combine flour, baking powder, and salt.
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5
In a large bowl beat butter, sugar, and shortening, on medium speed 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
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6
Reduce speed to low, gradually beat in flour mixture just until combined, occasionally scraping bowl.
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7
Sprinkle mixture into prepared pan; with fingertips, press dough evenly onto bottom of pan.
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8
Bake 25 to 30 minutes or until lightly browned; remove from oven; place on wire rack.
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9
Prepare pecan topping: In a 2-quart saucepan, combine butter, brown sugar, honey, and sugar; heat to boiling over mediun-high heat; stir in pecans and cream.
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10
Pour hot topping over warm crust; Return pan to oven; Bake 25 minutes or until top bubbles slightly in center.
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11
Cool pan on wire rack: When cool tannsfer foil to cutting board; carefully pull off foil from sides.
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12
Cut lenghtwise into 4 strips, then cut each strip crosswise into 12 bars, you should have 48 bars, enjoy.
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13
Store bars in tightly covered container, with wax paper between layers, at room temperature up to 1 week or in freezer up to 3 months.
