Preheat your oven to 180°C (350°F). Line a 9x13 inch baking pan with parchment paper. This helps remove the squares easily after baking and prevents sticking.

In a bowl, mix butter and sugar until smooth. Add flour and salt. Mix until a soft dough forms. Press the dough evenly into the prepared pan.

Place the pan in the oven. Bake for 15 minutes until the edges are lightly golden. Remove from oven and let it cool slightly while preparing the topping.

In a saucepan, combine brown sugar, honey, butter and cream. Cook over medium heat while stirring. Let it bubble for about three minutes until slightly thickened.

Remove the mixture from heat. Stir in chopped pecans and vanilla extract. Mix well so all pecans are coated evenly with the sweet caramel mixture.

Pour the warm pecan mixture over the baked base. Spread evenly using a spatula. Make sure the topping covers all edges for even flavor in every bite.

Return the pan to the oven. Bake for 15 minutes until the topping is bubbly and golden. The mixture should look set but still slightly soft.

Remove from oven and let it cool completely. This helps the topping set properly. Once cool, cut into neat squares using a sharp knife.