1-Preheat the oven to 350˚F and line a baking pan with foil or parchment paper, spraying it with non-stick cooking spray.

2-In a food processor, pulse together the flour, powdered sugar, and salt.

3-Add the cold diced butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.

4-Press the mixture evenly into the bottom of the prepared pan.

5-Bake for 18-20 minutes until set and the edges are lightly browned.

6-Set aside to cool while you prepare the filling.

7-In a large saucepan, combine the brown sugar, honey, butter, cream, and salt.

8-Bring the mixture to a boil, then reduce heat and simmer for 2 minutes.

9-Remove from heat and stir in the vanilla extract and pecans.

10-Pour the hot pecan filling over the warm baked crust.

11-Return to the oven and bake for another 20-25 minutes until the top is bubbling and caramel-colored.

12-Cool completely to room temperature on a wire rack.

13-Loosen the edges as needed and lift the bars out using the parchment or foil.

14-Cut into 2-inch squares and serve at room temperature.