Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.

Crust time! In a medium mixing bowl, combine the flour, brown sugar, and softened butter. Mix until you get a crumbly dough. Press this mixture evenly into the bottom of your prepared pan. Bake for 15-20 minutes or until light golden brown. Remove from the oven and set aside.

While the crust bakes, let's make the caramel. In a saucepan over medium heat, melt the butter, then stir in the brown sugar, honey, and heavy cream. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally.

Pour the caramel evenly over the baked crust, then sprinkle the pecan halves on top. Add a pinch of sea salt if desired. Bake for an additional 15-20 minutes, or until the caramel is bubbly and the pecans are golden brown.

Remove from the oven and let the bars cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve!