Pecan Pie Bars

Adapted from a recipe found on NatashasKitchen.com, this recipe is a Thanksgiving meal favorite.

Pecan Pie Bars

Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
12 tablespoons unsalted butter, cold, diced

Filling:
1/2 cup light brown sugar, packed
1/4 cup honey
12 tablespoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla extract
3 ½ cups coarsely chopped pecans
1/4 - 1/3 cup dark chocolate chips (use semisweet for a sweeter cookie)

Line a 9x13 pan with parchment paper, allowing paper to go up the sides. Oil the paper with a neutral oil (I use MCT oil).
In a medium to large bowl, combine flour, powdered sugar, and salt. Add diced butter and cut the mixture together using a pastry cutter, until butter pieces are no larger than small peas. Transfer this mixture to the prepared 9x13 pan, pressing the crust evenly into the bottom. Bake in a preheated 350 degree F oven for 18-20 minutes or until edges are just lightly browned. Remove from oven and set aside. Leave the oven at 350 degrees.
To prepare the filling, use a large saucepan to combine brown sugar, honey, butter, cream, and salt. Bring to a boil over medium-high heat, then reduce to a simmer for two minutes. Remove from heat and stir in vanilla and pecans. Pour pecan filling over the baked crust, spreading evenly. Sprinkle chocolate chips evenly over the top and gently press them into pecan filling. Bake for 20-25 minutes until the top is bubbling and turns a caramel color. Remove from oven and cool completely to room temperature. Once cooled, use the parchment paper to lift the bars out of the pan and onto a cutting board. Cut into 24 bars. Store and serve at room temperature.