Caramel Pecan Shortbread Recipe
Caramel Pecan Shortbread Recipe photo by Taste of Home

Caramel Pecan Shortbread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES: 24 servings

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

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.

Directions

  1. 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. 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.
  3. Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
  4. 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.
  5. For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes.
  6. 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.
Originally published as Caramel Pecan Shortbread in Country Woman Christmas Annual 2002, p35

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.

Reviews for Caramel Pecan Shortbread

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 26, 2010

Very messy but tastes great and the recipe makes quite a lot!

MY REVIEW
Reviewed Dec. 22, 2010

a new found christmas time treat. shortbread tastes better if slightly brown, don't under-bake

MY REVIEW
Reviewed Dec. 18, 2010

I really didn't like these. They're very putzy to make, which is fine when the end result is worth it. These weren't. The caramel mixture was thin and messy, and the chocolate icing was... well... bad. And the cookie overall just wasn't anything to get excited about. Not worth the time, the mess, or the calories!

MY REVIEW
Reviewed Dec. 13, 2010

These are good but very time consuming to make, if you follow the recipe. I think they are worth it for special occasions but not a quick treat. I used caramel from the TOH Caramel Marshmallow Treat recipe b/c I had it leftover and really liked it. Not sure what the caramel from this one is like but the other is so smooth. The combination of caramel, shortbread, pecans, and chocolate is fabulous! I added chopped pecans to the caramel as the recipe says but also just put plain caramel on some to see the difference. I preferred it without the pecans in the caramel and with just one on top of the bar. Hoping my company will like them for dessert this week!

MY REVIEW
Reviewed Dec. 13, 2010

This is an excellent cookie and caramel recipe, but I should've taken others advice regarding the chocolate. Don't bother using the chocolate recipe provided! It seems extremely greasy and overpowering for the shortbread. I would definitely make these cookies again but use a simple chocolate glaze.

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