Pican Bars

We grind 1.25 cups of biscuits until very fine and place them in a bowl.

We toast ½ cup of semolina over low heat until it turns golden.

We toast ½ cup of milk powder until it becomes golden in color.

We melt 50 g of Sun Gold margarine with ¾ cup of brown sugar in a pan.

We pour the butter-and-sugar mixture over the biscuits, semolina, and milk powder.

We add one can of cream and knead the mixture until a cohesive dough forms.

We spread the dough as the first layer in a serving tray and press it down firmly.

We melt another 50 g of Sun Gold margarine with ½ cup of brown sugar to prepare the topping.

We add 1 cup of pecans, 1 tablespoon of honey, and 2 tablespoons of cinnamon to the pan and stir well.

Add half a cup of cream, vanilla, and a pinch of salt to the topping mixture.

We add a small squeeze of lemon and continue stirring until the mixture becomes smooth and combined.

We pour the pecan mixture over the base layer and spread it evenly.

We place the pecan bars in the refrigerator for one hour until they set before serving.