Pecan Pie Bars for 16 Servings

Instructions:

1. Preheat the oven to 350°F (180°C). Line a 9x13-inch pan with parchment, letting it overhang two sides.
2. In a mixer, beat the butter and granulated sugar on medium speed for about 3 minutes, until light and fluffy. Add the vanilla and mix to combine.
3. Add the flour and salt on low speed. Mix until the dough looks like damp sand and clumps when pinched, about 1 to 2 minutes.
4. Press the dough evenly into the bottom of the pan, working it into the corners. Prick the surface all over with a fork.
5. Bake the crust for 15 to 18 minutes, until the edges turn pale golden and the surface looks dry with no shiny wet spots.
6. While the crust bakes, combine the brown sugar, honey, cream, melted butter, and salt in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth, about 3 minutes. Do not let it boil.
7. Remove the pan from the heat and let the mixture cool for 5 minutes. Whisk in the eggs, vanilla, and flour until smooth and glossy.
8. Stir in the pecans, reserving about ¼ cup (30 g) for sprinkling on top.
9. Pour the filling over the warm crust and spread it into an even layer. Scatter the reserved pecans over the top.
10. Bake for 25 to 30 minutes, until the filling is set at the edges, the center reaches 160°F (71°C) with only a slight jiggle, and the pecans smell toasted. If the pecans darken too quickly, loosely tent the pan with foil.
11. Cool the bars completely in the pan on a wire rack, about 1 hour. Lift the bars out using the parchment overhang, then cut into a 4x4 grid for 16 bars. Wipe the knife clean between cuts.