WILLIAMSBURG INN PECAN BARS

FOR THE BASE:
3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 lemon, grated rind from
3 cups flour, sifted
1/2 teaspoon baking powder
FOR THE PECAN TOPPING:
1 cup butter
1 cup light brown sugar, packed
1 cup honey
1/4 cup heavy (whipping) cream
3 cups pecans, chopped

TO MAKE THE BASE:
Preheat oven to 375 degrees F for 10 minutes before the dough is ready to go in. Grease and flour two 9x9x2 inch baking pans.

Cream the 3/4 cup butter and sugar; add the eggs and lemon rind and beat well; set aside.

Sift the flour and baking powder together; add to the creamed mixture and beat well. Chill the dough until it is firm enough to handle.

Press the chilled dough onto the bottom of the prepared pans. The dough will be approximately 1/8 inch thick. Prick all over with a fork.

Bake 12 to 15 minutes at 375 degrees F or until the dough looks half done. Remove from the oven.

Reduce oven temperature to 350 degrees F.

TO MAKE THE PECAN TOPPING:
Put 1 cup butter, brown sugar and honey in a deep, heavy saucepan; boil, stirring, 5 minutes. Remove from the heat. Cool slightly.

Add the cream and chopped pecans; mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooden spoon or flexible spatula.

Bake for 30 to 35 minutes at 350 degrees. Cool and cut into 1x2 inch bars

Makes 54 bars
Adapted from source: The Williamsburg Cookbook: Traditional and Contemporary Recipes by the Colonial Williamsburg Foundation