Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later). Spray with non-stick cooking spray and set aside. In the bowl of a food processor (or in a bowl with a pastry cutter), pulse together the flour, powdered sugar, and salt a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming.

Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.

In a large saucepan, combine the brown sugar, honey, butter, cream and salt. Bring to a boil then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla and pecans, mixing until incorporated.

Pour hot pecan filling over your warm crust. Return to the oven and bake for another 20-25 minutes until the top is bubbling and turns a caramel color. Set the baking pan on a wire rack and cool completely to room temperature before cutting.

Once the pecan squares are at room temperature, loosen the edges if needed and use the parchment paper or foil to lift the bars out of the pan. Transfer to a cutting board and cut into 2-inch squares. Serve at room temperature.