Ingredients

• 1/2 cup unsalted butter, cut into pieces (use cold from the rerigerator, 1 stick)
• 1 cup all-purpose flour, spooned into cup and leveled
• 1/2 cup whole wheat flour, spooned into cup and leveled
• 1/2 cup Splenda brown sugar blend, spooned into cup and leveled
• 1/4 teaspoon kosher salt
• 2 cups pecans
• 1/2 cup Splenda brown sugar blend, packed
• 1/4 cup Splenda granular
• 4 tablespoons unsalted butter, cut into pieces (1/2 stick)
• 1/4 cup honey
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.

2. To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).

3. Bake just until the edges begin to brown, about 25 to 30 minutes.

4. Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).

5. In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.

6. Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.

7. Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.

8. Cut into 24 rectangles.

9. NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).