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.