Ingredients:
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened ( 1 stick)
1/2 cup sugar or 1/4 cup Splenda sugar substitute, for baking
2 tablespoons vegetable shortening
1/2 cup butter, cut up ( 1 stick)
1/2 cup packed brown sugar or 1/4 cup brown sugar Splenda sugar substitute
1/3 cup honey
1/4 cup sugar or 1/4 cup Splenda sugar substitute
3 1/2 cups pecans, coarsely chopped ( about 12-ounces)
1/4 cup heavy cream or 1/4 cup whipping cream
Directions:
Preheat oven to 350 degrees.
Prepare crust: Grease 13 by 9 inch metal baking pan; line pan with foil, extending foil over short ends; lightly grease foil;(OR line pan with release foil,(nonstick foil,but do-not grease.).
On wax paper or in bowl combine flour, baking powder, and salt.
In a large bowl beat butter, sugar, and shortening, on medium speed 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
Reduce speed to low, gradually beat in flour mixture just until combined, occasionally scraping bowl.
Sprinkle mixture into prepared pan; with fingertips, press dough evenly onto bottom of pan.
Bake 25 to 30 minutes or until lightly browned; remove from oven; place on wire rack.
Prepare pecan topping: In a 2-quart saucepan, combine butter, brown sugar, honey, and sugar; heat to boiling over mediun-high heat; stir in pecans and cream.
Pour hot topping over warm crust; Return pan to oven; Bake 25 minutes or until top bubbles slightly in center.
Cool pan on wire rack: When cool tannsfer foil to cutting board; carefully pull off foil from sides.
Cut lenghtwise into 4 strips, then cut each strip crosswise into 12 bars, you should have 48 bars, enjoy.
Store bars in tightly covered container, with wax paper between layers, at room temperature up to 1 week or in freezer up to 3 months.
Servings: Serve
Time preparation: 25 min.
Time total: 75 min.