Step 1

Preheat the oven to 350 degrees.

Step 2

Line a 9x13-inch baking dish with parchment paper and leave enough paper at each end to lift the bars out of the pan after baking.

Step 3

Spray the parchment and sides of the pan with cooking spray. Set aside.

Step 4

In a large mixing bowl, combine the flour, cornstarch, dark brown sugar, and butter.

Step 5

With a hand mixer at medium speed, beat the mixture until the mixture resembles sand with fine crumbs.

Step 6

Press the mixture into the prepared pan. Use your hands to press the mixture smooth.

Step 7

Bake in the preheated oven for 8 minutes.

Step 8

Remove from the oven and set aside to cool.

Step 9

In a large, heavy-bottomed saucepan over medium heat, stir together the butter, light brown sugar, and honey.

Step 10

Cook, stirring constantly, until thick and bubbly - about 7-8 minutes.

Step 11

Pour in the cream and continue to cook, stirring until a candy thermometer inserted in the mixture hits the soft-ball stage (240 degrees) - about 10 minutes.

Step 12

Remove from the heat and stir in the vanilla and pecans.

Step 13

Carefully pour the mixture over the crust, using an offset spatula to spread it evenly to all corners. Set aside.

Step 14

In a food processor, add the toasted pecans and sea salt. Process until finely chopped.

Step 15

Sprinkle the pecan/salt mixture evenly over the top of the caramel mixture.

Step 16

Bake for 15 minutes or until the caramel is bubbly. Remove from the heat and place on a wire rack to cool completely.

Step 17

To serve, run a butter knife along the sides of the pan. Use the parchment paper overhang to lift the dessert out of the pan.Cut the bars into squares. If your knife gets sticky, dip it in hot water before making the next cut.

Step 18

Arrange the squares on a platter and drizzle with caramel sauce, if desired.