½ cup butter or margarine, chilled
1½ cups al-purpose flour
¼ cup ice water
Honey-Pecan Filling (below)

In a large mixing bowl, cut butter into flour until mixture resembles coarse crumbs.  Gradually add water until mixture forms a dough.  Gather into a ball.  Wrap in plastic wrap; refrigerate for 1 hour.

Spray a 13x9-inch baking pan with non-stick vegetable spray.

On a lightly floured board, roll dough into a 15x11-inch rectangle.  Fit the dough into the prepared pan letting it extend about 1-inch on all sides.  Pierce the dough with a fork.  Chill while prepared Honey-Pecan Filling.

HONEY-PECAN FILLING

1½ cups firmly packed brown sugar
1 cup butter
½ cup honey
1/3 cup sugar
1 pound pecans
¼ cup heavy cream

Preheat oven to 400°F.

In a heavy saucepan, combine brown sugar, butter, honey, and sugar; bring to a boil over medium heat, stirring constantly.  Boil, stirring constantly, 3 to 4 minutes or until thick and dark.  Remove from heat.  Stir in pecans and cream.  Pour over the dough in the pan.

Bake for 25 minutes or until filling is set.  Cool in pan on a wire rack.  Cut into bars.

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