Preheat oven to 350 degrees F and grease a 9x13-inch pan. Cut parchment paper the exact length of the pan, but wide enough to hang over the edges of the pan, forming a sling. Set aside.
In a food processor, fitted with a metal blade, add the confectioner’s sugar, flour and 1 cup butter. Pulse until mixture resembles coarse meal. Spread mixture in prepared pan. Pat crust mixture down with your hand or the backside of a measuring cup. Bake in preheated oven for 20 minutes or until the crust is a light golden brown. Remove from oven.
While crust is baking, prepare the topping. Combine in a medium saucepan, 2/3 cup butter, 1/2 cup honey, cream, brown sugar and pecans. Heat over medium heat, stirring until the sugar has dissolved and the mixture is uniform. Pour over prepared crust. Return to 350 degree F oven and bake an additional 25 minutes more. Cool completely. Remove cooled bars by lifting the parchment sling and placing them on a cutting board. Cut into squares.