Special thanks to: GJ, Hermantown, MN Servings: 20 Directions: 2 tsp. plus 1/2 cup butter (no substitutes) softened, divided 1/2 cup packed brown sugar 1 egg yolk 1-1/2 cups all purpose flour TOPPING: 1 cup packed brown sugar 1/2 cup butter 1/4 cup honey 1/2 cup whipping cream 4 cups Surratt Farms chopped pecans Directions: Line a 9 X 13 inch baking pan with foil; butter the foil with 2 tsp butter. In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well. Gradually add flour. Press into prepared pan. Bake at 350 for 15 minutes or until golden brown. Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir 3 minutes. Remove from the heat; stir in cream and pecans. Pour over crust. Bake for 30 minutes or until hot and bubbly. Cool completely on wire rack. Use foil to lift the bars out of the pan and place on cutting board. Cut into 24 bars, cut each in half diagonally. Special Notes: