Preheat the oven to 375 °F (190 °C). Line an 8"x8" pan with a piece of parchment paper.

In a large mixing bowl, cream the butter and sugar with an electric hand mixer or stand mixer, starting off on low and increasing to medium speed until light and fluffy.

Beat in the egg on low and once well combined, add the flour, baking powder and salt. Beat on low until well combined and it comes together, almost like a dough.

Pat onto the bottom of the prepared pan. You may want to use a silicone spatula to help evenly spread it out. Use a fork to poke holes about every 2".

Bake for 12-15 minutes or until the dough no longer appears wet. It won't have browned, except a little bit around the edges, and it will be quite soft. While the crust is cooking, start preparing the topping.

In a medium or large saucepan, add the butter, honey, maple syrup, brown sugar, vanilla extract, cinnamon and salt. Let sit until you remove the crust from the oven.

Once you remove the crust from the oven, reduce the heat to 350 F (176 C), and let partially cool while continuing with the topping.

Bring the mixture to a boil at medium heat and simmer, while stirring constantly, for 5 minutes. Reduce the heat as needed to just keep it at a boil and so that it doesn't burn. Remove from the heat and stir in the whipping cream and chopped pecans.

Pour the mixture over the partially baked and partially cooled crust and spread to even it out.

Bake at 350 F (176 C) for 30 minutes. The topping will be bubbly and have turned a darker, more golden color. It'll appear very greasy at first, but don't worry - it'll be fine! Remove from the oven and let cool for about 2 hours or until firm. Cut into squares.

Store in an airtight container for up to 5 days.