Caramel Pecan Shortbread Bars Recipes

CARAMEL PECAN SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 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 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.

CARAMEL PECAN BARS

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

PECAN CARAMEL SHORTBREAD

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
• Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
• Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.