Chocolate-Dipped Pecan Wedges

Ingredients

• 2 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 teaspoon salt 
• 0.8 cup butter cold cut into small pieces
• 1  eggs 
• 1 cup brown sugar packed
• 0.5 cup granulated sugar 
• 1 cup butter (do not use margarine)
• 0.5 cup honey 
• 4 cups pecans coarsely chopped
• 0.3 cup whipping cream 
• 1 teaspoon orange zest grated
• 12 oz semi chocolate chips (2 cups)
• 4 teaspoons shortening 
• 1 serving kosher salt 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• wire rack
• aluminum foil
• microwave

Directions

1. Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs.
2. Add egg; process until dough forms a ball. Press in pan.
3. Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute.
4. Remove from heat; stir in pecans, whipping cream and orange peel.
5. Pour over crust.
6. Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely.
7. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze.
8. Sprinkle with salt.