Preheat oven to 350 degrees F. Line a quarter inch baking pan (12 x 8 x 1 pan) with parchment, so that it hangs off to each side to make it easier to pull the squares out later. Grease with cooking spray and set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon and salt, set aside.

In another large bowl, whisk together the sugar, oil, honey, egg and vanilla until well blended. Add the dry ingredients and stir until just combined. The mixture will be somewhat thick. Fold in the pecans. Spread into the prepared pan and bake until golden brown and edges have puffed up a bit, about 10 to 12 minutes. Remove from the oven and allow to cool completely.

For the glaze, in a medium bowl, whisk together the powdered sugar, mayo, vanilla and enough milk to create a smooth, somewhat pourable glaze. Pour over the top of the cooled squares and spread into an even layer. Top with crushed cinnamon toast crunch cereal. Cut into Squares and serve. Leftovers can be stored in the fridge for up 3 days. Enjoy!