Preheat the oven to 350 degrees F. Line the bottom and sides of a 13x9x2-inch metal baking pan with foil.
Pulse the flour, salt, and 1/2 cup brown sugar in a food processor until blended. Cut 12 tablespoons butter into 1/2-inch pieces and put in the processor. Pulse until coarse crumbs form with a few pea-sized pieces. Press evenly into the bottom of the prepared pan.
Bake until golden, about 20 minutes.
Five minutes before the crust is done, bring the honey, cream, remaining 4 tablespoons butter, and 3/4; cup brown sugar to a boil, stirring to dissolve the sugar. Simmer for 1 minute, then stir in the pecans. Immediately pour over the hot crust and spread evenly.
Bake until the filling is bubbling, about 20 minutes. Cool completely in the pan on a wire rack, then lift out of the pan using the foil. Cut into 6 strips crosswise and 4 strips lengthwise to form 24 squares. Cut each square diagonally in half to form triangles. For one-bite treats, cut each triangle in half to form tiny triangles.
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