Easy Caramel Pecan Pie Bars

Servings: 16

For the Shortbread Layer:

• 1/2 cup Cold Unsalted Butter, cubed (1 stick)
• 1/4 cup Confectioners Sugar
• 1 cup All Purpose Flour
• 1/4 tsp. Fine Sea Salt

For the Caramel Pecan Layer:

• 3 large Eggs
• 1/2 cup Brown Sugar
• 1/2 cup Honey, or Maple Syrup
• 5 tbsp. Flour
• 2 tbsp. Heavy Cream
• 1 1/2 cups Roasted Pecans, coarsely chopped

For the Shortbread Layer:

1. Preheat oven to 350F. Line a 9x9" baking pan with parchment paper for easy removal.
2. Beat the confectioners sugar and cold butter until smooth.
3. Add the flour and sea salt. Mix until crumb-like texture. Press the shortbread dough into the prepared pan until an even layer.
4. Bake for 8-10 minutes, until lightly golden around the edges. In the meantime, make the caramel pecan layer.

For the Caramel Pecan Layer:

1. Beat the brown sugar, eggs, and honey together for 2 minutes, until creamy.
2. Add the flour and heavy cream. Whisk for 1 more minute.
3. Stir in the chopped pecans.
4. While the crust is still hot, gently pour the caramel pecan filling on top.
5. Bake for 20-30 minutes, until filling is set but the center is slightly jiggly (like a cheesecake).
6. Remove from the oven to cool at room temperature for 10 minutes, then place in the fridge to chill for 1 hour before slicing. Enjoy!

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