Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper, letting the edges hang over the sides. Lightly spray the parchment with nonstick cooking spray.

In a large bowl, stir together the sugar cookie mix, melted butter, lemon zest, and egg until a soft, crumbly dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes, until the edges are just set.

While the crust bakes, combine the chopped pecans, pistachios, sugar, melted butter, cinnamon, and salt in a medium bowl. Stir until the nuts are well coated and the mixture is crumbly.

Sprinkle the nut mixture evenly over the partially baked crust. Crumble the mini phyllo shells over the top. Return the pan to the oven and bake for 18 to 20 minutes more, until the topping is golden brown and the edges are bubbly.

In a microwave-safe bowl, combine 1/3 cup of the honey, 2 tablespoons butter, brown sugar, lemon juice, and 1/4 teaspoon cinnamon. Microwave on high for 40 to 60 seconds, until the butter melts and the mixture is bubbly. Stir in the vanilla extract.

Drizzle the warm honey mixture evenly over the hot bars. Let them cool completely in the pan on a wire rack. Before slicing, warm the remaining 1/3 cup honey and drizzle it over the cooled bars to taste. Cut into 24 squares and serve.