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Pine Nut Caramel Shortbread

“I have a love affair with pine nuts and decided to use them in place of pecans in a friend’s caramel bar recipe. I think you’ll like the results as well as my family does.” —Dara Michalski, Sandy, Utah

48 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

1 cup plus 2 tablespoons butter, softened
3/4 cup packed brown sugar
3 cups all-purpose flour
1/2 teaspoon salt
FILLING:
3/4 cup butter, cubed
3/4 cup packed brown sugar
1/2 cup honey
1/4 cup sugar
3 tablespoons heavy whipping cream
1/2 teaspoon salt
2 cups pine nuts
3/4 teaspoon vanilla extract
Coarse salt, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy.
Combine flour and salt; gradually add to creamed mixture and mix
well. Pat onto the bottom of a greased 15-in.x 10-in. x 1-in. baking
pan. Prick dough thoroughly with a fork.
Bake at 375° for 15-18 minutes or until golden brown. Cool on a
wire rack. Reduce temperature to 325°.
In a large saucepan, combine the butter, brown sugar, honey, sugar,
cream and salt. Cook, stirring occasionally, until a candy

2 of 2

Pine Nut Caramel Shortbread (continued)

Directions (continued)

thermometer reads 234° (soft-ball stage). Remove from the heat;
stir in pine nuts and vanilla. Spread evenly over crust.
Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.
Sprinkle the top with coarse salt if desired. Cool completely. Cut
into bars. Store in an airtight container. Yield: 4 dozen.

Nutrition Facts: 1 bar (calculated without coarse salt) equals 167 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 103 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.