I’ve never made layered bars before and it ended up being a snap. A buttery dough with just a bit of sugar gets pressed into the bottom of a 9-inch square pan, then baked until the edges brown and pull away from the pan, about 15 minutes.
And that’s the time it takes to cook the caramel—butter, brown sugar, and honey boiled until thickly bubbling.
Pull the pot off the heat, carefully stir in a bit of cream, then the chopped pecans. Pour the molten mixture over the cookie crust, then pop the pan back into the oven until the topping looks set, with a few popped air bubbles (they make little craters). Let it cool completely before slicing into pieces—these are so rich, cut them small. It’s a perfect choice for a holiday cookie plate!