Description
These rich cookie-bars keep well...if you can resist them!
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Directions
Heat oven to 350 degrees. Put butter, flour, brown sugar, cinnamon and salt in a food processor. Pulse until the mixture is well combined (about 20 pulses). Scatter the dough into a 9x13 inch baking pan and press evenly over the bottom. Bake the base until firm and lightly browned, about 15-20 minutes. When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. Set pan aside.
As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped. In a medium heavy saucepan, melt the butter. Stir in the brown sugar, honey, cream and salt. Simmer for one minute, stirring occasionally. Stir in the pecans. Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly. Bake until much of the filling is bubbling, not just the edges...about 15-18 minutes. Let cool completely in pan. Cut into 24 squares.
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Ingredients
 3/4 cup cold, unsalted butter, cut into 1/2 inch pieces
2 cups unbleached flour
1/2 cup packed brown sugar
2 tsps. ground cinnamon
1/2 tsp. salt
2 oz. finely grated bittersweet chocolate (1/2 cup)
3 cups toasted pecans
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/3 cup honey
2 T. heavy cream
1/2 tsp. salt
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