You'll have to head over to Two Sticks Bakery if you want Kassie's famous Honey Caramel Pecan Bars. This recipe has some of the same elements, and it might satisfy your craving if you happen to live far away, and can't get to the bakery. I find the short bread sometimes needs extra baking, so make sure it is golden brown before you pull it out of the oven.
I recommend cutting these into small squares, maybe 2"x2", and sharing the batch with friends and neighbors.
For the shortbread
3 cups all purpose flour
3/4 cups packed brown sugar
1 cup unsalted butter, cut up
For the filling
1/2 cup unsalted buter cut up
1/2 cup honey
1/3 cup brown sugar
1/4 teaspoon salt
2 Tablespoon cream or half and half
Preheat oven to 350F. Line a 13"x9" baking pan with parchment or foil.
Spread the pecans in the pan and toast for 15 minutes or so, until fragrant. Remove from the pan and set aside.
Combine the shortbread ingredients in the bowl of a food processor and pulse until the mixture resembles coarse meal, and holds together somewhat when grabbed in your fist.
Press the mixture into the pan evenly. Bake for 25-30 minutes, or until the short bread is starting to brown.
Combine 4 tablespoons of butter, the honey, brown sugar and salt in a saucepan and heat over medium high. When the mixture comes to a boil, cook for one more minute, then, remove from heat and add the remaining butter and the cream.
Mix well, then add the pecans, stir to coat and pour over the shortbread. Spread the filling evenly over the shortbread and bake for 17 minutes, or until bubbling all over.
Cool on a baking rack, then remove from the pan with the parchment, and cut into squares.