Caramel Pecan Shortbread Squares

Preheat the oven to 350°F, and line a 9x13-inch pan with aluminum foil, leaving a 2-inch overhang on all sides.

For the crust, in a stand mixer fitted with the paddle attachment, cream 2 sticks of unsalted butter and 2/3 cup light brown sugar until fluffy.

Add 2 2/3 cups all-purpose flour and 1/2 teaspoon kosher salt to the butter mixture, and mix until crumbly.

Press the crust evenly into the foil-lined pan and bake for 20 minutes or until golden brown.

While the crust bakes, prepare the caramel pecan topping by combining 1 stick of unsalted butter, 1 cup light brown sugar, 1/3 cup honey, and 2 tablespoons heavy cream in a medium saucepan over medium heat.

Stir the topping mixture until it comes to a boil, then let it simmer for 1 minute.

Remove the saucepan from the heat, and stir in 2 cups of roughly chopped pecans and 1 teaspoon vanilla extract.

After removing the crust from the oven, immediately pour the caramel pecan topping over it, spreading it evenly on the surface.

Return the pan to the oven and bake for an additional 18-20 minutes or until the topping is set.

Let the squares cool completely in the pan; they will firm up as they cool, so do not overbake.

Use the foil overhang to lift the cooled squares from the pan and transfer them to a cutting board.

Peel off the foil, slice into squares, and serve.