Preheat your oven to 350°F (175°C). Line a 9×13 baking dish with aluminum foil, allowing the foil to hang over the edges for easier removal after baking.

In a large mixing bowl, beat together 1 1/4 cups unsalted butter (at room temperature) and 6 tablespoons granulated sugar until light and creamy. Add 2 large eggs and 3/8 teaspoon vanilla extract, mixing just until combined. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, then add to the wet ingredients. Mix until a dough forms. Press the dough evenly into the bottom and up the sides of the prepared baking dish.

Bake the pressed crust for 15 minutes, or until it is set but not yet browned. Remove from the oven and set aside to cool while you prepare the filling.

In a saucepan over low heat, melt 1 cup unsalted butter, 1/2 cup honey, and 1 1/2 cups packed light brown sugar, stirring occasionally. Once melted, increase the heat to medium-high and bring the mixture to a boil for 3 minutes. Remove from heat and stir in 2 tablespoons heavy cream and 1 pound whole pecans until everything is well coated. I like to use whole pecans for the best flavor and texture in every bite.

Pour the pecan filling over the cooled crust (from Step 3) in the baking dish. Use a spatula to spread the mixture evenly. Bake at 350°F (175°C) for 30–35 minutes, or until the filling is set but still slightly wobbly in the center.

Remove the baking dish from the oven and allow the bars to cool completely in the pan. Once cool, lift the bars out using the foil overhang and cut into desired sizes. For an extra decadent touch, you can drizzle the cooled bars with melted dark chocolate or chocolate almond bark. I like to melt the chocolate gently and let it cool slightly before drizzling for the finest finish.