Heat the oven to 350°F (175°C). Line a 13 x 9-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the cooled bars out easily.

Mix the flour, confectioners’ sugar, softened butter, and salt until a soft, crumbly dough forms. Press it evenly into the lined pan and bake for 12 to 15 minutes, just until the edges are pale golden.

While the crust bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar and honey, bring the mixture to a gentle boil while stirring constantly, and cook for about 1 minute.

Remove the saucepan from the heat and stir in the cream and vanilla. Fold in the roasted, coarsely chopped cashews until they are evenly coated.

Spread the hot cashew mixture over the partially baked crust. Return the pan to the oven and bake for 18 to 22 minutes, until the topping bubbles and becomes noticeably darker around the edges.

Cool the bars completely in the pan for at least 1 hour. For cleaner slices, chill the cooled bars briefly, then lift them out by the parchment and cut into 24 to 32 bars.