Preheat oven to 350 degrees.

Line a 9x13 pan with tinfoil. You can also line the bottom with a piece of parchment if you prefer. Set the pan aside.

Now, to make the shortbread crust, you can either mix it by hand, a hand mixer, or even a stand mixer. I used a stand mixer for mine, as it was easy, and I always have my mixer on hand. So, mix the butter, cream cheese, and granulated sugar until it is creamy. Next add in your flours and salt. Mix again. Last up, add your egg and mix to combine. Be mindful not to over mix here.

Add the mix to your 9x13 pan, spread, and press firmly into pan.

Place in oven and bake for 20 minutes. Remove the pan from the oven.

While your crust is baking, let's start your filling. So, add your butter, brown sugar, and honey to a medium-sized pan. Heat over medium heat until it comes to a boil. Remove from heat. Add in heavy cream, vanilla, salt, and pecans. Mix well.

Now, pour your chocolate chips evenly over the shortbread crust. Pour the pecan filling over the chocolate chips and shortbread crust. Spread carefully.

Place bake in the oven and bake for 35-45 minutes. You will want the filling to be bubbling for several inches around the outside edge.

Remove from the oven.

You can eat these right away, but they are very difficult to cut and remove when they are hot. I remove them from the pan by carefully pulling up the tinfoil and quickly and carefully moving to a cooling rack. Allow to cool for at least 30-45 minutes, then peel back the tinfoil and remove it from the bottom.

They are ready to be cut and enjoyed! I like to eat these as they are, but the hubby likes to heat them just a bit in the microwave and serve with some vanilla ice cream.

These bars are delicious the day of, but can also be stored in an airtight container in the fridge for up to 5 days! If they have been stored in the fridge, I like to pop them in the microwave for a few seconds to heat just a touch.

Now, sit back and enjoy. You certainly deserve it!!