Salted Pecan Shortbread Squares Recipe

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Salted Pecan Shortbread Squares Recipe
Salted Pecan Shortbread Squares Recipe photo by Taste of Home
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Salted Pecan Shortbread Squares Recipe

Read Reviews
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My shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it a tough to eat just one. —Diana Ashcraft, Monmouth, Oregon
Featured In: Top 10 Dessert Bars
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1/2 cup cornstarch
  • 1 teaspoon sea salt
  • 1 cup cold unsalted butter, cubed
  • FILLING:
  • 3/4 cup unsalted butter, cubed
  • 1-1/2 cups packed brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon sea salt
  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 4 cups coarsely chopped pecans, toasted

Directions

Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan.
Place flour, confectioners' sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack.
For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts.
Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut into bars. Store in an airtight container. Yield: 4 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Salted Pecan Shortbread Squares in Taste of Home December 2015, p66

Nutritional Facts

1 bar: 201 calories, 14g fat (5g saturated fat), 20mg cholesterol, 70mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.

  • 1-1/2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1/2 cup cornstarch
  • 1 teaspoon sea salt
  • 1 cup cold unsalted butter, cubed
  • FILLING:
  • 3/4 cup unsalted butter, cubed
  • 1-1/2 cups packed brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon sea salt
  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 4 cups coarsely chopped pecans, toasted
  1. Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan.
  2. Place flour, confectioners' sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack.
  3. For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts.
  4. Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut into bars. Store in an airtight container. Yield: 4 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Salted Pecan Shortbread Squares in Taste of Home December 2015, p66

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Reviews forSalted Pecan Shortbread Squares

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shadow18 User ID: 1668614 238723
Reviewed Dec. 4, 2015

"Had these at a Christmas party. Excellent !"

MY REVIEW
[email protected] User ID: 1354003 236812
Reviewed Nov. 6, 2015

"Very, very good."

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