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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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    4 dozen

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 15x10x1-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 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.
Nutrition Facts
1 bar: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 103mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 2g protein.

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Reviews

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Average Rating:
  • lisacrafty
    Dec 2, 2015

    This is one of those recipes that WOW any guests! Love it, have made it a few times, just as recipe says, although sometimes I use a bit less pinenuts and it is still perfect '

  • HarleyDana
    Jan 21, 2013

    I JUST HAVE TO SAY THAT THIS RECIPE IS OUT OF BOUNDS....AND SHUT THE FRONT DOOR....IT DESERVES 10 STARS I DID NOT CHANGE ANYTTHING....TRUST ME U CANT HAVE JUST ONE....SIMPLY YUMMOLICIOUS...I WOULD LIKE TO TRY THIS RECIPE WITH WALNUTS OF PECANS NEXT TIME

  • Mimi Bacon
    Apr 3, 2011

    I did not have the size of pan the recipe called for, so I used the Pyrex 13x8x2"pan. The bars are chewy. I will toast the pine nuts next time to bring out more of the flavor. I had a bag of pine nuts that I was so happy to use, rather than just in Pesto.