I IMed Brian at work today to nag him about going to the gym tonight. Why, you may be asking, would I go ahead and redeem one of the precious few nagging vouchers that are so sparingly distributed to recently-engaged women during these happy pre-wedding plan days? I nag, because I care. I nag because he had eaten at least two of these in the span of 24 hours.

Scroll to the bottom and you’ll see what I mean. The recipe needs no review, there is simply no way that something that calls for this much butter, sugar, and pecans could ever in a million years be bad, no matter the skill level of the baker.

These are a-m-a-z-i-n-g. The crust, i.e., the most rich and buttery shortbread you have ever tasted, is covered in a layer of pecan pie-esque topping that is slightly more chewy with honey-caramel complexity than any pecan pie I’ve ever tasted.

But be warned. These are not for the faint of heart, and I mean that in the most literal sense.

Share one with someone you love, and then go for a very long run together.

Pecan Bars
Adapted from The Barefoot Contessa Cookbook by Ina Garten

I cut the recipe in half for this attempt and used an 12 by 7 by 2 inch pan.. Be sure to note the proper pan size for the full recipe below (18 by 12 by 1-inch baking sheet), as it yields a whole lot of love.

For the crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lime zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Preheat the oven to 350°F.

For the crust: Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping: Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.