recipe: pecan squares

flaky, caramel & pecan goodness for our family Christmas party

Pecan Squares

adapted from Barefoot Contessa's recipe - by cutting the recipe in half
fills one baking sheet

crust:
⅔ lb. butter, room temperature
⅓ c. granulated sugar
2 large eggs
⅓ t. vanilla extract
2¼ c. all-purpose flour
¼ t. baking powder
⅛ t. salt

topping:
½ lb. butter
½ c. good honey
1½ c. light brown sugar, packed
1 t. grated lemon zest
2 T. heavy cream
1 lb. pecans, coarsely chopped

For the crust, beat the butter and granulated sugar in a mixer until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake at 350°F for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.