Pecan Squares

18 teaspoons unsalted butter
3/4 cup light brown sugar
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons unsalted butter
1/2 cup light brown sugar
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups pecan halves
1/2 teaspoon vanilla extract

Heat oven to 375 degrees. To make crust using an electric mixer mix the butter and brown sugar on medium speed until light and fluffy about 2 minutes. Add salt and mix to combine. Add flour 1 cup at a time on medium speed until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps. 

Press dough about 1/4-inch thick into a 9-by-13 inch baking pan. Prick the pastry with the times of a fork. Chill until firm about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. 

Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar,honey, granulated sugar, heavy cream and salt in a medium saucepan over high heat. Bring to a boil stirring constantly until mixture coats the back of the spoon, about 1 minutes. Remove the pan from heat stir in pecan halves and vanilla.

Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack leaving the pastry on the rack. Invert rack with pastry onto a cutting board leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3 inch bars.