Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.

Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.

Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.

Makes about 60 squares.

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