So, it’s no surprise that these sweet and salty bars, adapted from her book, “Cheryl Day’s Treasury of Southern Baking,” are reminiscent of rich, custardy chess pie. But Day brings a new twist to the Southern classic by using browned butter for its notes of toasted nuts and giving the treats a nuanced sweetness with a combination of white sugar, Lyle’s Golden Syrup and floral honey. She also balances the sugariness and heightens the flavors with a good dose of salt. Lyle’s Golden Syrup is a cane syrup with a light caramel flavor that’s popular in the U.K. It’s sold in most well-stocked grocery stores here in the U.S., but if it’s not available, you can mimic its flavor by combining 3 tablespoons light corn syrup and 2½ tablespoons pure maple syrup. Refrigerate leftover bars in an airtight container for up to three days; bring to room temperature before serving.