4 tablespoons unsalted butter, melted
For the labneh filling:
2 cups labneh (see Recipe Notes)
1 tablespoon lemon juice
1 pint heavy whipping cream
1/3 cup granulated sugar
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 2 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 crust is cool, use a rubber spatula to spread filling over 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. Carefully add butter, one piece at a time, and heat and stir until melted. Use caution, as mixture will bubble and sputter when butter is added. Pour in warm cream and whisk quickly until mixture bubbles up. Remove pan from heat and continue to whisk as the bubbles calm down. Whisk in kosher salt and then set sauce aside to cool to room temperature, about 30 minutes. Transfer sauce to a jar and store in refrigerator.
Assemble the bars: Once the bars have chilled at least an h