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1. To make the honey caramel, combine the unsalted butter & honey in a small saucepan. Bring the mixture to a simmer and let it cook, swirling the pan occasionally, until the caramel is slightly thickened and darker in color, 8-10 minutes.
2. Stir in the heavy whipping cream and bring the caramel to a boil, stirring often. Reduce to a simmer and cook until the caramel is reduced by half and coats the back of a spoon, another 4-5 minutes. Remove the caramel sauce from the heat and add the Kosher salt. Pour the caramel sauce into a bowl and cool. (It will thicken more as it cools.)
3. Meanwhile, preheat the oven to 375°F and line a sheet pan with parchment paper. Gently split the dates and stuff each date with one slice of Petite Breakfast. Place the dates on the prepared sheet pan and bake for 6-8 minutes, just until the dates are warmed through and the cheese is melty.
4. Transfer the dates to a serving platter. Drizzle the stuffed dates with honey caramel sauce and sprinkle them with pistachios. Enjoy!
