Pecan Cake Bars

*** I changed this recipe last night 11/26.  Make one recipe of the crust and press it into a 11x17 (jelly roll pan).  Then double the topping recipe.  I baked the crust for 15 min and the top for about 18. (or until bubbly) It is much better!

You know all the recipes floating around Facebook that people are asking you to share?  Well, when I see one that looks good, I give it a whirl.  Thankfully I have coworkers and friends that don't mind being my taste testers.  Of course, I convert everything to Gluten Free so that I can sample it too!

Here is the latest:

Pecan Cake Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

*I DID NOT COME UP WITH THIS RECIPE. I PULLED IT FROM FACEBOOK - If you know the original source please let me know so that I can tag them!