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1
Preheat the oven to 350 degrees F.
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2
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
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3
Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
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4
Mix the dry ingredients into the batter with the mixer on low speed until just combined.
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5
Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
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6
Bake for 15 minutes, until the crust is set but not browned.
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7
Allow to cool.
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8
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
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9
Cook over low heat until the butter is melted, using a wooden spoon to stir.
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10
Raise the heat and boil for 3 minutes.
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11
Remove from the heat. Stir in the heavy cream and pecans.
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12
Pour over the crust, trying not to get the filling between the crust and the pan.
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13
Bake for 25 to 30 minutes, until the filling is set.
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14
Remove from the oven and allow to cool.
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15
Wrap in plastic wrap and refrigerate until cold.
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16
Cut into bars.
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17
Dip one end in chocolate, if desired.
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18
Flatten cupcake papers and top each with a bar.
