Caramel Pecan Shortbread

Reviews

• rpolen
  
  Jan 22, 2016

  I really tried to like these but the chocolate overpowered the taste of the caramel, which would not be a problem if it tasted good, but it didn't. This was also a very time consuming recipe and the end result was not worth it.

• redcottagechronicles
  
  Oct 5, 2015

  Absolutely decadent! I made them exactly as the recipe called, but left the caramel mixture to cool a bit before spreading on each cookie. I placed a sheet of parchment below the cooling rack to catch any caramel that dripped off! I will be making these again, and again!

• skb cooking
  
  Dec 22, 2010

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

• sheinemann
  
  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!

• FACSteacher
  
  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!

• schaumann1
  
  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.

• lindawenger
  
  Dec 9, 2010

  I made these yesterday and was disappointed with the chocolate frosting. Mine turned sludgy, and the butter would not incorporate. I tossed it out and made a chocolate glaze out of just some choclate chips and milk with a drop or two of vanilla. Fewer calories and a nice glossy appearance. The cookies tasted good, and I will make them again.Just a note: I had a little bit of the carmel mixture left over and we ate it with some apple slices. It makes a yummy apple dip.

• debstub
  
  Dec 7, 2010

  I see there are quite a few others who don't want to mess with individual cookies but would rather make it in a pan. I did that (and used the buttered foil suggestion) but found that my 10x13 was a little too big for me to be able to spread the dough out to the corner edges. I would make 1 1/2 the recipe or maybe 1 1/4. I had plenty of the filling and icing so I wouldn't make any extra of that but they are delicious!!

• texarkanalady
  
  Dec 6, 2010

  I haven't tried these yet but they sound wonderful. I too would like to make a pan of them. Would anyone guess how long they would need to bake? I am assuming they would fill 9X13 pan?

• happy2day
  
  Dec 5, 2010

  I made these yesterday, and the kids ate them all up already. Next time, I will try making one big batch on a pan, instead of making all the little ones, one at a time.