Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by lightly greasing it with baking spray and lining the bottom with parchment paper.

In a mixing bowl, combine 6 ounces of very soft butter, 6 tablespoons of sugar, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract. Beat until smooth and creamy, about 2-3 minutes.

Gradually add 1 ½ cups plus 2 tablespoons of all-purpose flour and mix until crumbly. Press evenly into the prepared pan.

Bake in the preheated oven for 22-25 minutes until lightly golden on the edges. Allow to cool slightly.

In a microwave-safe bowl, combine ½ cup of heavy cream, ½ cup of honey, 1 teaspoon of vanilla extract, and 4 ounces of butter. Microwave on high for 2 minutes, stirring halfway through.

In a saucepan, mix together 1 cup plus 3 tablespoons of granulated sugar, 1 tablespoon of light corn syrup, and ⅓ cup of water. Boil over medium heat without stirring for 8-10 minutes.

Carefully add the heated cream mixture to the saucepan. Stir and return to low heat. Cook until the caramel reaches 255°F (124°C).

Remove from heat and stir in 3 cups of sliced almonds until evenly coated with caramel.

Pour the caramel-almond mixture over the shortbread base and spread evenly. Bake for an additional 7-10 minutes until bubbly and golden.

Allow the bars to cool completely in the pan for at least 2 hours before slicing.