Special people deserve special treats.

Chocolate Pecan Caramel Squares
2 cups all purpose flour
1 cup golden brown sugar
1/4 teaspoon salt
3/4 cup plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup sugar
6 tablespoons heavy whipping cream
1/4 cup honey
6 ounces pecans, coarsely chopped
4 ounces bittersweet chocolate
Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil spray the foil with Pam. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan and press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
Bring 6 tablespoons butter, 2/3 cup sugar, cream and honey to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until about 8 minutes or until golden. Stir in nuts.
Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.

Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Drizzle the chocolate of each cookie with the melted chocolate and place on a cooling rack. Chill until chocolate is set, about 1 hour.

This is a Keeper!