First things first—let your butter sit out for at least 30 minutes so it can soften to room temperature. While you’re waiting, go ahead and measure out all your ingredients. Preheat your oven to 350°F (175°C), and line a square baking dish (either 8x8 or 9x9 inches) with parchment paper. Trust me, this makes life so much easier when it’s time to remove the bars.

In a stand mixer with a paddle attachment (or use a hand mixer and a large bowl if that's what you have), cream the butter and sugar together until it’s light and fluffy. You’re aiming for that soft, airy texture. Add in the vanilla extract and salt, giving it another quick mix to combine. Next, add the flour and mix just until everything is incorporated—don’t overdo it! The dough will look a little crumbly, and that’s totally okay.

Now, press that crumbly dough evenly into your prepared dish. Take a fork and poke some holes all over the dough to keep it from puffing up while baking. Pop it in the oven for about 22-25 minutes, or until it’s lightly browned around the edges. Once it’s done, take it out and let it cool on a rack while we make the topping. Keep the oven on at 350°F (175°C)—we’ll need it in a bit.

While your shortbread is baking, it’s time to toast those pecans! In a dry pan over medium heat, toast the chopped pecans for about 3-4 minutes, stirring occasionally, until they’re fragrant. Be careful not to let them burn. Set them aside once toasted.

Now, in a medium saucepan, melt together the butter, brown sugar, granulated sugar, and honey over low heat. Once everything’s melted and smooth, turn the heat up to medium-low and let it come to a boil. The key here: don’t stir for 3 minutes! Just let it bubble away. After the 3 minutes are up, remove the pan from the heat and stir in the toasted pecans, salt, and heavy cream until everything is well combined.

Pour the caramel mixture evenly over your cooled shortbread. Spread it out to cover the entire base. Place the dish back in the oven and bake for another 35-40 minutes, until the topping is bubbling and looks thickened.

Let the bars cool completely in the dish on a cooling rack before cutting. The caramel will continue to set as it cools, so resist the urge to slice them too soon! Once they’re fully cooled, use a sharp knife to cut the bars into small squares (about 1-1.5 inches). These are rich, so smaller pieces are perfect. For diamond shapes, make 1-inch straight cuts, then cut diagonally across them.

If you manage not to eat them all at once, store these bars in an airtight container at room temperature. They’ll stay fresh and delicious for 5-7 days—if they last that long!