Caramel Pecan Shortbread

Name: Caramel Pecan Shortbread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 4 dozen.
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

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

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 2x1-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 until smooth. 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.

Editor's Note

This recipe was tested with Hershey caramels.

Nutrition Facts

1 cookie: 126 calories, 7g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.

Originally published as Caramel Pecan Shortbread in Country Woman Christmas 2002

Reviews

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Average Rating:

deannak723

Dec 2, 2018

This is a slightly changed version of a 1961 Pilbury Bake Off recipe winner! You can find the original on line by putting in Candy Bar Cookie in your search engine.
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?