Preheat the oven to 350 degrees and line a 9×13 inch pan with foil, leaving enough for a 2 inch overhang on all sides. Spray the foil with non-stick cooking spray.
Make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer. Use the paddle attachment. Add in the flour and salt to make a crumbly mixture.
Press the crust into the foil-lined pan and bake for 20 minutes.
While the crust bakes, prepare the filling. Combine the butter, brown sugar, honey and heavy cream in a saucepan and stir over medium heat. Simmer the mixture for 1 minute. Stir in the chopped pecans.
Remove the crust from the oven and pour the pecan filling over the hot crust immediately. Spread it over the entire crust surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and cool fully in the pan.
Use the foil to lift out the bars and transfer to a cutting board and cut into bars.