- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened.
- 3/4 cup packed light-brown sugar
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/4 cup plus 2 tablespoons honey
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 2 cups pecans
- 1/2 teaspoon pure vanilla extract
- 1 cup chocolate chips
for the crust:
for the filling:
Preheat oven to 375 degrees F. Line a 9×13 inch baking pan with parchment paper. Make the crust: With an electric mixer on medium-high speed, beat butter and brown sugar until fluffy, about 3 minutes. Mix in salt. Add Flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
Press dough evenly into baking pan (it should be about 1/4 inch thick). Pierce the dough all over with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18-20 minutes. Transfer pan to a wire rack and cool completely. Reduce oven temperature to 325 degrees F.
Make the filling: Combine butter, brown sugar, honey, granulated sugar, and heavy cream in a medium saucepan. Bring to a boil, stirring constantly, until mixture coats the back of a spoon, about 1 minute. remove pan from heat; stir in salt, nuts and vanilla. Pour filling into the cooled crust.
Bake until the filling bubbles, 15-20 minutes. Halfway through add chocolate chips to top. Carefully transfer to a wire rack to cool completely. Gently lift the bar out of the pan by gripping the parchment paper. Transfer to a cutting board. Peel the sides of the parchment paper down and use a sharp knife to cut bars to desired size. Bars can be stored in an airtight container at room temperature up to one week.