Use a pastry blender to cut butter into flour. Mixture should resemble cornmeal. Add water and toss with a fork. Gather dough into a ball. Wrap in plastic wrap and refrigerate for 1 or 2 hours. Butter and flour a 9x13-inch pan. Roll dough out to about an 11x15-inch rectangle. Fit dough into prepared pan and let it come up about 1 inch on all sides. Pierce dough with a fork. Chill while making Filling.
Preheat oven to 400°. Combine brown sugar, butter, honey, and sugar in a heavy saucepan, and bring to a boil over medium heat, stirring constantly. Boil until thick and dark, 3–4 minutes. You must stir constantly. Remove from heat. Stir in pecans and whipping cream. Pour over dough in pan. Bake 25 minutes. Check after about 15 minutes. If Filling is browning too much, reduce oven heat to 375° and continue baking. Cool cookies in pan. Cut into strips. Makes 5 or 6 dozen strips, depending on how large you cut them. Almost better than pecan pie.
This Fabulous Pecan Bars recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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