3 Cups all-purpose flour
1 Cup (2 sticks) cold, unsalted butter
3/4 Cup unsifted powdered sugar
1 tsp Kosher Salt
4 large eggs
2/3 Cup brown sugar, packed
1/2 Cup honey
1/4 Cup (1/2 stick) unsalted butter, melted
1 tsp Sri Lankan Cinnamon
1/2 tsp Chai Spice Blend
1/4 tsp Ginger, Powder
1/2 tsp Kosher Salt
3 Cups chopped pecans
Preheat oven to 350°F. Lightly coat a 9×13 pan with nonstick cooking spray and dust with flour.
Using a pastry cutter, or your hands, mix together the crust ingredients to form a “crumble”-type dough. Using the bottom of a measuring cup, firmly press the dough mixture into the bottom of your prepared pan.
Bake crust for 20 minutes, or until lightly browned. The crust will most likely crack in a few places, but you are going to top it with something that will fill in the cracks, so don’t let that worry you.
While the crust is baking, whisk together the eggs, sugar, honey, melted butter, and spices until batter is smooth. Gently fold in chopped pecans and stir to distribute nuts throughout the pie filling.
Pour the pecan mixture over the warm crust and bake an additional 25-30 minutes.
Remove baking pan from oven, and allow the bars to rest 1 hour before slicing or removing them from the pan.