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
Caramel Pecan Shortbread
Caramel Pecan Shortbread
Prep Time
30 min
Cook Time
15 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 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, 3-4 minutes. 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 completely.
- For filling, combine the 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, confectioners' 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.
Nutrition Facts
1 cookie: 126 calories, 7g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.
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