• Preheat the oven to 350 degrees. Line an 8x8 baking pan with foil or parchment paper or spray with non-stick cooking spray. Set aside.

Crust - by hand

• In the bowl of a food processor, pulse together the flour, powdered sugar, and salt a couple of times to combine. Add the diced cold butter and pulse until the mixture resembles a granular texture with some pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350 degrees for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.

Crust - using cookies

• Put the shortbread cookies in a large baggie and pound with a mallet until the cookies are crumbs (about 3 cups). Soften one stick of unsalted butter and mix with the cookie crumbs. Continue to add softened butter, one tbsp at a time, until the mixture is a granular consistency. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350 degrees for 12-15 minutes or until the crust has set and the edges are lightly browned. Remove from the oven and set aside while you finish the filling.

Filling

• In a large saucepan, combine the brown sugar, honey, butter, cream, and salt. Bring to a boil, then reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in vanilla and pecans, mixing until incorporated.
• Pour the hot pecan filling over the warm crust. Return to the oven and bake for another 20-25 minutes until the top is bubbling. Set the baking pan on a wire rack and cool completely to room temperature before cutting.
• Once the pecan squares are at room temperature, cut the bars into 2-inch squares. Serve at room temperature.