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1
Position a rack in the middle of the oven. Preheat the oven to 350%deg;F. Coat a 13 x 9-inch pan with nonstick spray, line the bottom with parchment paper cut to fit, then spray the parchment.
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2
Whisk the flour and salt together in a small bowl to aerate and combine; set aside.
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3
In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 2 minutes. Add the sugar and continue to to beat until very light and fluffy, about 3 minutes more. Beat in the vanilla. Gradually add the flour, mixing until just blended, scraping down the sides of the bowl once or twice. Pat the crust into an even layer in the prepared pan.
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4
Bake the crust for 20 to 25 minutes, or until just beginning to turn very light golden brown along the edges; it should be dry to the touch. Prepare the filling while the crust is baking.
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5
Put the butter, sugar, cream, and honey in a medium saucepan, attach a candy thermometer, and cook over medium heat, stirring occasionally, until the butter melts. Turn the heat to medium-high, bring to a boil, and cook to 235u00b0F. The mixture will have thickened and the surface will be covered with large bubble. Remove from the heat and stir in the nuts, fruit, and flour until well combined.
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6
Pour the filling over the partially baked crust and bake for another 20 to 25 minutes, or until the filling is bubbling and has turned light golden brown all over. The color might be darker around the edges. Cool completely in the pan set on a rack.
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7
Put the melted chocolate in a parchment cone and make freeform zigzag patterns all over the bars. Chill to set the chocolate; cut into 40 bars (5 x 8). Refrigerate for up to 1 week in an airtight container in single layers separated by parchment paper. Bring to room temperature before serving.
