1 1/2c. Flour
3/4c. butter- cold cut in pieces
This is best done in a mixer,( however I have done this by hand but it requires a lot of elbow grease). Mix until dough holds together in a firm ball when pressed together in your hands.
Press firmly into 9x13 pan and refrigerate while making filling
5 oz. butter
1c. brown sugar
1 cups granulated sugar
1/4 c. honey
½ c. Heavy cream
Cook all ingredients together stirring constantly with a wire whisk- cool slightly
Scatter 2c. Pecans over cold crust carefully pour filling over nuts. Bake 20-30 min. till bubbly in center.
1 ½ c. semi sweet chocolate
¾ c. heavy cream
Heat cream to scalding and pour over chocolate and whisk until smooth pour over cooled pecan filling and spread evenly. Refrigerate till firm.