4 tablespoons unsalted butter, cut into pieces

1/2 teaspoon kosher salt

For the topping:

1/2 cup pecan pieces

Pinch of coarse flaked salt

Make the crust: Preheat the oven to 350 F. In a food processor, combine pecan pieces and sugar; process until blended and pecan pieces are finely chopped, about 20 seconds. Pour in butter and process again until blended, about 10 seconds.

Using a rubber spatula, transfer pecan mixture to an 8-inch square glass baking dish that has been lightly coated with nonstick spray. Spread and press down pecan mixture with the spatula to make an even layer. Bake crust in oven for 12 to 15 minutes, or until pecans are fragrant and lightly toasted. Remove pan from oven and set aside to cool. Crust can be made up to two days ahead.

Prepare the filling: Using a stand or hand mixer, in a large bowl, beat labneh with lemon juice until soft, about 20 seconds. Add heavy cream and beat, slow at first and then increasing in speed, until thickened, about 1 minute. Add sugar and continue to beat until filling is thick and fluffy, about 1 minute more.

Set filling aside (refrigerate if necessary) until crust cools to room temperature. When the crust is cool, use a rubber spatula to spread the filling over the crust in an even layer. Place bars in refrigerator to chill while preparing the sauce.

Make the sauce: In a small saucepan, heat heavy cream over low heat (you do not want it to boil, but just want bubbles to start to appear on the surface). In a medium saucepan, heat sugar and honey over medium until sugar is dissolved and mixture beings to boil. Continue to boil mixture, stirring with a metal whisk every 30 seconds, until it becomes caramel colored and thin, 4 to 5 minutes.

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