Preheat oven to 350°F (170°C). Grease a 9x13 inch (24x40 cm) baking pan.
To make the crust: beat the butter and brown sugar until light and fluffy. Add the flour and salt and blend on low speed until mixture is crumbly. Press into the bottom of prepared pan, building up the edges a bit. Bake the crust for 20 minutes. Remove from oven.
To make the topping: while the crust is baking, combine butter, brown sugar, salt, honey and whipping cream in a medium saucepan and stir over medium heat until butter is melted and mixture is combined. Remove from heat and stir in vanilla and pecans. Immediately pour topping over hot crust and spread evenly.
Return pan to oven and bake for an additional 12 minutes, or until entire surface is bubbling. Allow bars to cool completely in the pan before slicing into squares. Store tightly covered at room temperature for up to one week.