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Caramel Pecan Shortbread

My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois

24 ServingsPrep: 30 min. + chilling Bake: 15 min./batch + cooling

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 (6 ounces) semisweet chocolate chips
3 tablespoons evaporated milk
2 tablespoons butter
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

Directions

In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in milk and vanilla. Combine flour and salt;
gradually add to creamed mixture. Cover and refrigerate for 1 hour
or until easy to handle.

2 of 2

Caramel Pecan Shortbread (continued)

Directions (continued)

On a lightly floured surface, roll out the dough to 1/4-in.
thickness. Cut into 2-in. x 1-in. strips. Place 1 in. apart on
greased baking sheets.
Bake at 325° for 12-14 minutes or until lightly browned. Remove
to wire racks to cool.
For filling, combine caramels and milk in a large saucepan. Cook and
stir over medium-low heat until caramels are melted and smooth.
Remove from the heat; stir in the butter, sugar and pecans. Cool for
5 minutes. Spread 1 teaspoon over each cookie.
For icing, in a microwave-safe bowl, melt chips and milk; stir until
smooth. Stir in the butter, sugar and vanilla. Cool for 5 minutes.
Spread 1 teaspoon icing on each cookie; top each with a pecan half.
Let stand until set. Store in an airtight container. Yield: about 4
dozen.

Nutrition Facts: 1 serving (2 each) equals 260 calories, 14 g fat (7 g saturated fat), 23 mg cholesterol, 136 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.