FOR THE CRUST:
2/3 cup confectioners' sugar
2 cups unbleached all-purpose flour
1/2 lb. butter, softened

FOR THE TOPPING:
2/3 cup (approximately 11 tbsp.) butter, melted
1/2 cup honey
3 tbsp. heavy (whipping) cream
1/2 cup light brown sugar
3 1/2 cups shelled pecans, coarsely chopped

Preheat oven to 350 degrees F. Line a 9x12-inch baking pan with parchment and grease generously.

TO MAKE THE CRUST:
Sift confectioners' sugar and flour together. Cut in 1/2 pound of softened butter, using two knives or a pastry blender, until fine crumbs form. Pat crust into the prepared baking pan.

Bake for 20 minutes and remove from oven.

TO MAKE THE TOPPING:
Mix melted 2/3 cup of butter, honey, cream and brown sugar. Stir in pecans, coating them thoroughly. Spread over crust.

Return to oven and bake for 20 to 25 minutes more. Cool completely before cutting into squares with a sharp knife.

Makes 36 squares
Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, 1979