Buttery brown sugar shortbread is topped with a delicious honey pecan filling and sprinkled with kosher salt.
Preheat oven to 375 degrees and spray a 8x8 pan with non-stick spray, set aside. Using a mixer, cream together the butter and brown sugar until it is light and fluffy. Add salt and flour, continue to mix until it resembles coarse crumbs. Pour mixture into prepared pan and pat down into an even layer. Bake for 15 minutes or until the sides start to brown. Remove from oven and cool.
Once crust has cooled, preheat oven to 325 degrees. Combine butter, brown sugar, honey and heavy cream in a small sauce pan over medium-high heat. Stir mixture and cook until it boils. Remove from heat, add vanilla and stir. Add pecans, stir and pour filling over prepared crust. Spread filling out if needed into an even layer and bake for 15-20 minutes or until filling is bubbly. Remove from heat and sprinkle a small amount of kosher salt over the top of filling. Cool and cut your pecan shortbread bars into squares. Store in an air tight container for up to 5 days or freeze for up to 3 months.