Pecan Shortbread Squares
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 cup Confectioners' sugar
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1 inch pieces
12 tbsp (1 1/2 sticks) unsalted butter
3/4 cup packed light brown sugar
3 tbsp honey
1/2 tsp vanilla extract
Generous pinch salt
2 tbsp heavy whipping cream
3 cups coarsely chopped Dickey Farms pecans
Cover a 9-inch square baking pan with aluminum foil. Push foil neatly into corners and up sides of pan, using 2 pieces if necessary, to ensure it overlaps all edges (the overhang helps removal from pan). Spray with nonstick cooking spray.
Place flour, cornstarch, confectioners' sugar, and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within.
Transfer mixture to prepared pan and press firmly with fingers into an even layer over the bottom. Refrigerate for 15 minutes.
Adjust rack to the middle position and preheat the oven to 350°F. Bake crust until crust is set, but not browned (about 17 minutes). Set on rack to cool, leave oven on.
In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla, and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped Dickey Farms pecans.
Pour pecan mixture over crust. Bake until filling is bubbling and caramel in color (about 20 minutes). Cool completely on rack.
Once cooled, lift out of pan using foil overhang, and place onto cutting board. Remove all foil from edges, and cut into 2 inch squares. Store finished pecan squares in an air-tight container and serve at room temperature.