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Caramel Pecan Shortbread Recipe

Caramel Pecan Shortbread Recipe photo by Taste of Home

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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

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Caramel Pecan Shortbread Recipe

Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Yield: 24 Servings

30 15 45

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.
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.

Nutritional 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.

Originally published as Caramel Pecan Shortbread in Country Woman Christmas Annual 2002, p35

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Reviews for Caramel Pecan Shortbread

Caramel Pecan Shortbread

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(11-15) of 15 reviews

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Reviewed on Dec. 04, 2010 by mlhummy

I make something very similar and, yes, I pat the dough into a pan lined with foil and greased. After all toppings are on and set, lift out of pan with foil handles. Cut with a long, very sharp, oiled knife using a straight down motion.

Reviewed on Dec. 04, 2010 by oldperson

has anyone tried to make the bars in one big pan, spredding the carmel, then putting the chocolate on, and then cut into bars

Reviewed on Sep. 30, 2010 by arinrose

These are quite tasty. I opted to cut out round cookies using a small glass. It worked well, but I would suggest making them a bit thinner, since doing it this way makes a lot less cookies. Also, cookies need to cool and caramel needs to cool quite awhile before combining -- my caramel made quite a mess on my counter! The cookies are delicious though.

Reviewed on Sep. 07, 2010 by talofa12

This was a great recipe that did not last long. One of my friends wants me to bake four dozen for her daughter's school. Keep up the good recipes.

Reviewed on Dec. 22, 2009 by tkarinas

This recipe is so easy to make and tastes so good, I have to hide it in order to keep it for Christmas day. It's a delicious recipe and so easy to make.

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