Pecan Squares

Crust

1/2 cup sugar (granulated)
1 cups corn starch

2 cups all-purpose flour

1 pinch salt
2 sticks butter, cold or frozen

1. Add sugar, corn starch, flour and salt to a large mixing bowl.
2. Grate butter in a cheese grater and add to dry mix a stick at a time.
3. Mix the butter into the dry ingredients
4. When the butter is fully integrated, the mix will be sand-like in texture. It will not form a ‘dough’. Pour the mixture into a 9x13 inch pan, spreading evenly. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass.
5. Bake for 30 minutes at 325F
6. Remove and add topping, raise the temperature to 350, and bake for 25-30 minutes, until filling is set.

Topping:

2 sticks unsalted butter
1/2 cup good honey
1 1/2 cups light brown sugar, packed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/8 cup heavy cream
1 pound or 4 cups pecans, coarsely chopped

Preheat the oven to 350°F.

For the topping: Combine the butter, honey, brown sugar, and zests in a large, 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 over the crust. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Cut into bars and serve.

Recipe by Tiffany Hagler