This recipe has been adapted from The Gourmet Cookbook, easily one of my favorite and most well-worn texts. These bars differ from traditional pecan-pie like desserts in that we are not using corn syrup- sugar, yes- but nothing overly processed.  I’m sure that these could get even “healthier” (!?)- but for something this delicious, I’m not up for messing with it much more! The starting lineup:

Yep- that’s it.  Oh, except for the 2 tablespoons of heavy cream that were to lazy to get out of the fridge and into the picture.  Oh well. You also need your large food processor- the shortbread crust is made in there.  Let’s start with the crust- which definitely is more cookie than pie crust.  The way I like it. First, cut the cold butter into cubes: Measure the flour-  1 cup of regular AP flour and 1 cup of whole wheat flour.  Also measure and add 1/2 cup packed light brown sugar and a good teaspoon of salt.  This is a sweet dish, so it is important to have a balance of salty and sweet! Add the flour, sugar and salt to the food processor, and add the butter in 3 increments (so there isn’t a giant butter lump- defeats the purpose of cutting the butter!). (PS… ignore all of the physical therapy/torture tools at the end of the counter. Tennis balls, rolly sticks, etc are ALL over our house… also the other general clutter.  This is what life is actually like.  It does not occur on a pristine photo backdrop!  Although, if someone with skilz wants to come over and avail themselves to me on a baking/food production day- I wouldn’t protest!) Check out those pajama pants, baby!  Getting dressed is for losers.  Your shortbread crust should resemble wet sand- you will notice an audible change as you whir the processor when the dough begins to come together. Pour the dough into an ungreased 13×9″ pan. Press the dough into an even layer.  I use my offset spatula to help with this- it gets into the corners and helps me to create an even surface. Bake the crust at 350 for 20 minutes, until it is golden brown. Meanwhile…..  Make the FILLING.  The whole reason we are even making these, right? I came up with a nut-chopping fix that I think is pretty clever, if you have a relatively sturdy/sharp pastry cutter-  See? 2 cups of pecans, roughly chopped.  No extra food processing or fancy slap-chopping nut cutter required.  You can also spread them out on a cutting board and give them a rough chop- just be aware that this can send errant nuts flying across the kitchen. I’m a little meh on that. Measure out the rest of the ingredients- 1 cup of light brown sugar, 1/2 cup honey, and 2 tablespoons heavy cream. Melt a stick of butter in a medium sized pot (one that can hold the wet ingredients and all of the pecans), and add the sugar, honey, cream, and a pinch of salt.  Bring the mixture to a boil, then turn down to medium and let it bubble for a couple of minutes. After the mixture has cooked for a couple of minutes, add the pecans and remove from the heat.  Ugh, my stove.  I need to use the super strong cleaner (that cleaned my fingernails right off the last time I used it) again on this baby… the marathon cooking has taken its toll! Pretty soon the shortbread will be coming out of the oven!  I can smell it! Pour the pecan mixture onto the hot shortbread.  DO NOT lick the pecan mixture, it was JUST BOILING.  Sugar is super duper hot when it has been boiling, and holds its heat for a long time.  Just saying. Put the confection back into the oven for another 20 minutes, until bubbling all over. Cool completely in the pan, then cut into bars.  The original recipe suggest 24.  I probably cut them much smaller, since I am a huge fan of lots of small bites of dessert. I would show you a beautiful stack of glistening bars- but the reality is that I cut a small corner, ate it (quality control!) and then wrapped them tightly in 2 layers of plastic wrap and then a layer of foil and it went down to the chest freezer to wait for Thanksgiving. See, bubbles?  Done. As close to a glamor shot these are going to get (for now).