Preheat oven to 350 degrees F.

Spray a 9x13 inch cooking pan with cooking spray.

Combine flour, sugar, and salt in a medium bowl.

Dice butter into half inch cubes and combine with flour mixture in food processor, or by hand/pastry blender until the butter is flaked to the size of peas or slightly smaller.

Whisk together egg and vanilla and pulse/mix into flour mixture until combined.

Press dough into bottom of pan, making a higher edge around the outside (this is to help hold the filling).

Bake for 15 minutes, until the crust is set but not browned.

Allow to cool.

In a 2 quart sauce pan, combine butter, honey, and brown sugar.

Using a wooden spoon to stir, cook over medium-low heat until combined.

Raise the heat and boil for 3 minutes.

Remove from the heat and stir in cream and pecans.

Pour mixture over the crust, aiming for the center of the pan, trying not to get the filling between the crust and the edge of the pan.Spread pecans out evenly.

Bake for 25 to 30 minutes, or until the filling is set.

Remove from the oven and allow to cool completely. (Refrigerate if desired to speed up the cooling process, but don't leave too long or they may be difficult to cut.)

Flip bars upside-down onto solid surface, and then flip again so they are right-side up, ready to cut. (We like to have flat surfaces like a cookie sheet/cutting board, so you can kind of sandwich the bars in-between for a quick and foolproof flip.)

Using a pastry scraper/chopper or sharp blade, dice into 20 bars.

Place chopped bars onto parchment or waxed paper, with a little space in between each one.

Melt chocolate over a double boiler or in the microwave (if microwave, follow directions on bag, or go 50% power in 30 second increments, stirring intermittently, until melted).

Pour melted chocolate into pastry bag with tip or dispenser (or use a Ziploc sandwich bag and cut off a very small corner tip).

Drizzle back and forth over bars.

Let chocolate set and then enjoy!