Shortbread Base

• 1½    sticks unsalted butter
• 2    cups all-purpose flour
• ½    cup packed light brown sugar
• ½    teaspoon salt

Pecan Bars

• 8    ounces pecans (about 2 cups)
• 1    stick unsalted butter
• 1    cup packed light brown sugar
• 1/3 cup Chandler Hill or other local honey
• 2    tablespoons Shetler Dairy or other local heavy cream

Shortbread Base Preheat oven to 350. Cut butter into half-inch pieces. Place all ingredients in food processor and mix until small lumps begin to form. Sprinkle mixture into a 13x9x2 baking pan and then press evenly with a metal spatula. Bake in middle of oven until golden, about 20 minutes. Prepare topping while shortbread is baking Pecan Bars Keep oven at 350. Coarsely chop pecans using food processor. In a heavy saucepan melt butter and stir in brown sugar, honey and cream. Simmer mixture, stirring occasionally, 1 minute and then stir in pecans. Pour mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 14–16 minutes. Cool completely before cutting into bars. (We trim the edges and cut 20 bars; the original recipe calls for 24 bars with no trimming.)