Preheat the oven to 325 F. Lightly grease a 9 inch x 13 inch baking dish or pan. Place a piece of parchment paper in the pan, pressing it to the bottom. Leave an inch of overhang over the 13 inch sides to help remove the bars from the pan.

In a medium bowl, beat the butter and light brown sugar together until light and fluffy. Add the flour and salt, beating until a soft, crumbly dough forms.

Transfer the dough to the prepared pan. Use your hands to gently press it into the pan, spreading it across the pan to form an even layer. Use a fork to prick the crust all over.

Bake the crust until lightly golden, about 15-18 minutes. Remove from the oven, but keep the oven on.

Combine the butter, honey, heavy cream, sugars, and salt in a large saucepan over medium high heat. Stir the mixture until it is smooth and starts to boil.

Remove the pan from the heat and stir in the pecans, covering them evenly.

Pour the filling over the crust, using a spatula to smooth it into an even layer.

Bake the bars for 15-20 minutes, or until the filling is bubbling all over.

Remove the bars from the oven and let cool in the pan until they’re room temperature, about 1 hour.

Use the parchment paper to remove the bars from the pan. Transfer them to a flat work surface.

Use the Mickey Mouse cookie cutter to cut the bars into Mickey shapes. Place them on a wire rack.

Place the semisweet chocolate chips and milk chocolate chips in separate piping bags. Heat them into the microwave, checking every 30 seconds until the chocolate is melted.

Cut the tips off of the piping bags and pipe the chocolate over the pecan bars, alternating so that half have a milk chocolate drizzle and half have a semisweet chocolate drizzle.