Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

Make the Crust. In a medium bowl, combine the softened butter, sugar, vanilla extract, and salt. Mix until creamy. Gradually add the flour, mixing until a soft dough forms.

Bake the Crust. Press the dough evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until the edges are lightly golden.

Make the Filling. In a large saucepan, combine the sugar, whipping cream, butter, and honey. Bring to a boil over medium heat, stirring constantly. Cook for 5-7 minutes, until the caramel has thickened slightly.

Combine and Pour. Remove from the heat and stir in the chopped pecans, flour, salt, and vanilla extract. Pour the warm filling over the pre-baked crust.

Bake Again. Bake for an additional 25-30 minutes, until the filling is bubbly and set.

Cool and Salt. Let the bars cool completely in the pan. Once cooled, sprinkle with flaky sea salt, lift out of the pan, and cut into bars.