1. Preheat the oven to 350ºF. Cut 2 sticks 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 minutes, or until golden brown.
2. While crust bakes, toast the pecans in a dry skillet over medium heat for 5 minutes, 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 minutes 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 minutes or until crust is golden brown and caramel has set.
Per serving: 535 calories, 39g fat, 15g saturated fat, 60mg cholesterol, 105mg sodium, 44g carbohydrate, 3g fiber, 20g sugar, 5g protein