Caramel Pecan Shortbread
Ingredients:
- 3/4 cup butter, softened
- 3/4 cup confectioners' sugar
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 28 caramels
- 6 tablespoons evaporated milk
- 2 tablespoons butter
- 1/2 cup confectioners' sugar
- 3/4 cup finely chopped pecans
Icing:
- 1 cup semisweet chocolate chips
- 3 tablespoons evaporated milk
- 2 tablespoons butter
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- Pecan halves
Directions:
1. Preheat oven to 325°F (163°C). In a large bowl, cream together softened butter and 3/4 cup confectioners' sugar until light and fluffy.
2. Stir in evaporated milk and vanilla extract until combined.
3. Gradually add flour and salt, mixing until the dough forms.
4. Press the dough evenly into a greased 9x13 inch baking pan.
5. Bake for 20-25 minutes or until edges are lightly golden. Remove from oven and allow to cool.
6. For the filling, melt caramels with 6 tablespoons of evaporated milk and 2 tablespoons butter over low heat, stirring until smooth.
7. Remove from heat, and stir in 1/2 cup confectioners' sugar and chopped pecans. Spread caramel mixture evenly over the cooled shortbread base.
8. For the icing, melt chocolate chips with evaporated milk and butter in a small saucepan over low heat, stirring until smooth.
9. Remove from heat and whisk in confectioners' sugar and vanilla extract until glossy.
10. Pour and spread icing over the caramel layer. Decorate with pecan halves while icing is still soft.
11. Chill in refrigerator until set before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 1 hour (including chilling)
Kcal: Approximately 350 kcal per serving | Servings: 16 servings
Tips:
Use room temperature butter for easier creaming and smoother dough consistency.
Chill the shortbread thoroughly before cutting to prevent crumbling.