Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C).

Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.

Make the Crust:

In a medium bowl, combine the flour and 1/2 cup brown sugar.

Cut in the 1/2 cup cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

Press the mixture firmly into the bottom of the prepared pan.

Bake for 15 minutes, or until lightly browned. Remove from the oven but keep the oven on.

Prepare the Caramel Filling:

In a saucepan over medium heat, combine the 2/3 cup butter, 1/2 cup brown sugar, honey, and heavy cream.

Bring to a boil, stirring constantly. Continue to boil for 1 minute without stirring.

Remove from heat and stir in the chopped pecans.

Assemble and Bake:

Pour the caramel pecan filling over the hot crust, spreading it out evenly.

Return the pan to the oven and bake for about 20 minutes, or until the filling is set and bubbly.

Cool and Serve:

Allow the bars to cool completely in the pan on a wire rack.

Once cooled, use the parchment paper overhang to lift the bars from the pan.

Cut into squares or bars.