Ingredients
2 teaspoons plus 1/2 cup butter, softened, divided1/2 cup packed brown sugar1 large egg yolk, room temperature1-1/2 cups all-purpose flourTOPPING:1 cup packed brown sugar1/2 cup butter, cubed1/4 cup honey1/2 cup heavy whipping cream4 cups chopped pecans
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter.
In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes.
Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack.
Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.
