Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with aluminum foil, making sure to leave some overhang for easy removal later. Lightly grease the foil with butter or non-stick cooking spray to prevent the bars from sticking.

In the bowl of a stand mixer or using an electric hand mixer, cream together the room-temperature butter and packed brown sugar until light and fluffy. Add in the salt and flour, and mix until the dough becomes crumbly. I like to use my hands at the end to ensure the mixture is evenly combined, but don't overwork it.

Press the crumbly shortbread mixture evenly into the prepared pan, pressing it down gently with your fingertips or the back of a measuring cup. Bake the crust in the preheated oven for 15 minutes, until it looks set but not browned.

While the crust is baking, combine the butter, brown sugar, honey, and half-and-half (or heavy cream) in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer, then let it simmer for one minute. Remove from heat and stir in the vanilla extract and chopped pecans. For extra flavor, I sometimes toast the pecans lightly before adding them to the filling.

Once the crust has finished baking, remove it from the oven and pour the hot pecan caramel filling evenly over the crust. Use a spatula to spread the filling to the corners. Return the pan to the oven and bake for another 15 minutes, until the filling is bubbling.

Carefully remove the pan from the oven (the filling will still be boiling) and place it on a wire rack. Allow the bars to cool completely to set the filling. Once fully cooled, use the foil overhang to lift the bars out of the pan. Cut into desired sized pieces and enjoy. I recommend letting them chill in the fridge for even cleaner cuts.