Ingredients
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2 sticks plus 5 tbsp butter (10 1/2 oz total)
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2 3/4 cups all-purpose flour
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1 cup confectioners' sugar
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1/2 tsp salt
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10 oz whole pecans
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1/2 cup molasses
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3/4 cup light brown sugar, packed
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1/2 cup heavy cream
Steps
1
Preheat the oven to 350ºF. Cut 2 sticks (8 oz) of the butter into small pieces. Pulse the flour, confectioner’s sugar, butter, and salt in a food processor until it forms a ball. Grease a 9x13-inch baking sheet, and press the dough over the bottom and up the sides. (Do not use a lasagna pan; the sides are too high.) Bake for about 20 min., or until golden brown.
2
While crust bakes, toast the pecans in a dry skillet over medium heat for 5 min., or until fragrant.
3
Heat the molasses, brown sugar, and cream in a saucepan. Bring to a boil and reduce to a simmer. Cook for 5 min. or until mixture thickens. Place the pecans in rows over the pastry. Pour the caramel sauce evenly over the nuts and bake for about 20 min. or until crust is golden brown and caramel has set.
