First preheat oven to 350ºF or 176.67ºC. With mixer on medium speed, beat 5 sticks butter and granulated sugar for 3 minutes, or until light. Add eggs and vanilla and mix well.

Next with fine-mesh sieve, sift flour, baking powder, and salt into bowl; add to butter mixture and mix on low speed until combines. Press dough into 18" by 12" jelly-roll pan.

Make edge around perimeter higher(dust dough and hands with flour). Bake 15 minutes or until crust is set but not browned. Cool on wire rack.

In a saucepot, combine brown sugar, honey, citrus peel, and 4 sticks of butter. Cook on low until butter melts, stirring.Heat to boiling on high. Stir in pecans and cream.

Carefully pour filling over cooled crust. Bake 25 to 30 minutes or until filling is bubbling. Cool in pan on wire rack. Wrap with plastic and refrigerate until cold. Cut into 32 squares.

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  • 9.0 sticks unsalted butter at room temperature
  • 3/4c granulated sugar
  • 3.0 extra-large eggs
  • 3/4tsp vanilla extract
  • 1/2c all-purpose flour
  • 1/2tsp baking powder
  • 1/4tsp salt
  • 3.0c packed light brown sugar
  • 1.0c honey
  • 1.0tsp grated lemon peel
  • 1.0tsp grated orange peel
  • 1/2lb pecans, coarsely chopped
  • 1/4c heavy cream