Makes 40 to 50 squares

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For the shortbread base:

12 tablespoons butter

2 cups flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

For the topping:

8 ounces pecans, toasted and chopped

8 tablespoons butter

1 cup packed brown sugar (light or dark, or a mix)

1/3 cup honey

2 tablespoons heavy cream

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1. In food processor, combine all ingredients for base, and pulse mixture until it starts to form lumps.

2. Spread mixture into a greased 13-by-9-inch baking pan, and press it firmly into place. Bake at 350 degrees until golden brown.

3. While base is baking, make topping, melting butter in a heavy saucepan and stirring in brown sugar, honey, cream and finally the nuts. Cook for 1 to 2 minutes until slightly bubbling but not boiling.

4. Pour topping over hot base and return to oven to cook for 20 more minutes, until topping is bubbling and amber colored. Let cool completely before cutting into squares. Makes about 40 to 50 cookies.

- Adapted from recipe in Gourmet Magazine, 1999

Per square (based on 50): 116 calories; 1 gram protein; 11 grams carbohydrates; 6 grams sugar; 8 grams fat; 13 milligrams cholesterol; 58 milligrams sodium; trace dietary fiber.