Taste of Home
Salted Pecan Shortbread Squares
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
YIELD: 4 dozen.
My shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it tough to eat just one. —Diana Ashcraft, Monmouth, Oregon
Ingredients
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1-1/2 cups all-purpose flour
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1 cup confectioners' sugar
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1/2 cup cornstarch
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1 teaspoon sea salt
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1 cup cold unsalted butter, cubed
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FILLING:
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3/4 cup unsalted butter, cubed
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1-1/2 cups packed brown sugar
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1/2 cup dark corn syrup
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1/2 teaspoon sea salt
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1/2 cup milk chocolate chips
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1/4 cup heavy whipping cream
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1 teaspoon vanilla extract
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4 cups coarsely chopped pecans, toasted
Directions
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1.
Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan.
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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.
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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.
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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 each shortbread into 24 bars. Store in an airtight container.
Nutrition Facts
1 bar: 201 calories, 14g fat (5g saturated fat), 20mg cholesterol, 70mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.
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