Pecan Squares

Crust:

• 1 c (2 sticks) unsalted butter, at room temperature
• 1/3 c granulated sugar
• 2 large eggs, at room temperature
• 1/4 tsp pure vanilla extract
• 2 1⁄4 c all-purpose flour
• 1/4 tsp baking powder
• 1/8 tsp kosher salt

Pecan Filling:

• 1 c (2 sticks) unsalted butter
• ½ c pure honey
• 1 ½ c firmly packed light brown sugar
• ½ tsp freshly grated lemon peel
• 2 tbsp heavy cream
• 4 c pecans, coarsely chopped

For the Crust:

Preheat the oven to 350°F. Prepare a half sheet (13x18-inch) pan with edges with baking spray.

Beat the room temperature butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy, approximately 3 minutes.

Add the eggs and the vanilla extract and mix well.

In a separate bowl, sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. The dough will be very sticky; sprinkle the dough and your hands lightly with flour.

Press the dough into a half sheet pan, making an edge around the outside. Bake for 15 minutes until the crust is set but not browned. Allow to cool completely.

For the pecan filling:

Combine the butter, honey, brown sugar, and grated lemon peel in a heavy-bottomed saucepan.

Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat.

Stir in the heavy cream and pecans. Pour the mixture over the crust. Bake for 25-30 minutes, until the filling is set. Remove from the oven and let it cool completely. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.