Ingredients
For the Pecan Crust
- 3 cups pecan pieces
- ¼ cup granulated sugar
- 4 tablespoon unsalted butter melted
For the Labneh Filling
- 2 cups labneh see Recipe Notes
- 1 tablespoon lemon juice
- 1 pint heavy whipping cream
- ⅓ cup granulated sugar
- For the Salted Honey Sauce
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- ¼ cup honey
- 4 tablespoon unsalted butter cut into pieces
- ½ teaspoon kosher salt
For the Topping
- ½ cup pecan pieces
- Pinch coarse flaked salt
Method
- Preheat oven to 350°F.
- In a food processor, pulse pecans and sugar until finely chopped (~20 sec). Add melted butter and pulse until combined (~10 sec). Transfer mixture to an 8-inch baking dish coated with nonstick spray. Press evenly to form crust. Bake 12–15 minutes until fragrant and lightly toasted. Cool.
- In a large bowl, beat labneh with lemon juice until soft (~20 sec). Slowly add heavy cream, beating until thickened (~1 min). Add sugar and beat until fluffy (~1 min). Refrigerate if needed until crust cools. Spread filling evenly over crust. Chill.
- For sauce, heat cream over low heat until bubbles form but not boiling. In a saucepan, combine sugar and honey over medium heat. Boil, stirring every 30 seconds until caramel colored (~4–5 min). Add butter pieces carefully, stirring until melted. Slowly whisk in warm cream, remove from heat, continue whisking as bubbles subside. Stir in salt, cool ~30 min, refrigerate.
- Once chilled at least 1 hour, cut into bars. Drizzle salted honey sauce over bars. Garnish with pecan pieces and flaked salt. Serve immediately. Refrigerate leftovers.