Line a baking sheet with parchment or wax paper. In a medium saucepan, bring the brown sugar, butter, cream and honey to a boil over medium-high. Remove from heat and stir in the pecans, pistachios and vanilla. Spread the filling onto the prepared baking sheet, let stand at room temperature until cool, about 15-30 minutes.

Preheat the oven to 350 degrees F.

Brush a 9x13-inch baking dish with some of the melted butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Gently spread 1/2 of the "candy bar" nut mixture over the phyllo dough and then sprinkle with chocolate chips. Layer another 10 pieces of phyllo on top, brushing each with butter before adding the next. Next spread with the remaining half of the "candy bar" nut mixture. Sprinkle on the remaining chocolate chips. Now add the third and final layer of phyllo dough. Layer 12 pieces of phyllo right on top, brushing each with butter before adding the next.

Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 40 to 50 minutes.

Meanwhile, make the syrup. Add the maple syrup, butter, vanilla (or use a vanilla bean for more vanilla flavor) and rum to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer until the butter has melted and the sauce is slightly thickened, about 5 minutes.

Pour the syrup over the warm baklava and let soak, for at least 6 hours or overnight (I covered my pan with plastic wrap after about 2 hours of cooling). Serve each piece with whipped cream and chocolate shavings. Enjoy!