Caramel Pecan Shortbread Recipes

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PECAN CARAMEL SHORTBREAD



Pecan Caramel Shortbread image

This bar cookie takes inspiration from old-fashioned pecan pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 5

3 1/2 cups pecans
1 1/2 cups (3 sticks) unsalted butter
3/4 cup packed light-brown sugar
2 1/4 cups all-purpose flour
Caramel for Bar Cookies

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.

CARAMEL PECAN SHORTBREAD



Caramel Pecan Shortbread image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 126 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN CARAMEL MILLIONAIRE'S SHORTBREAD



Pecan Caramel Millionaire's Shortbread image

Taken from 'Baking and Desserts' cook book - Tasty Tip ; Any type of nut can be used in this recipe. Why not try replacing the pecans with a variety of chopped walnuts, almonds and brazil nuts.

Provided by McCarthy

Categories     Sweet

Time 1h

Yield 20 serving(s)

Number Of Ingredients 14

125 g butter, softened
2 tablespoons peanut butter, smooth
75 g sugar, caster
75 g cornflour
175 g flour, plain
200 g sugar, caster
125 g butter
2 tablespoons golden syrup
75 g liquid glucose
75 ml water
400 g sweetened condensed milk (can)
175 g pecans, roughly chopped
75 g chocolate, plain dark
1 tablespoon butter

Steps:

  • Preheat the oven to 180C/350F/Gas 4 10 minutes before baking. Lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
  • Cream together the 125 g butter, peanut butter 75 g caster sugar until light. Sift in the cornflour and flour together and mix in to make a smooth dough.
  • Press the mixture into the prepared tin and prick all over with a fork. Bake in the preheated oven for 20 minutes, until just golden. Remove from the oven.
  • Meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
  • Stir constantly over a low heat without boiling until the sugar has dissolved. Increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
  • Remove the saucepan from the heat and add the pecans. Pour over the shortbread base immediately. Allow to cool, then refrigerate for at least 1 hour.
  • Break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
  • Place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. Leave until melted, then stir together well.
  • Remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. Leave to set, cut into squares and serve.

Nutrition Facts : Calories 355.1, Fat 21.8, SaturatedFat 10, Cholesterol 35, Sodium 111.4, Carbohydrate 39.2, Fiber 1.9, Sugar 25.8, Protein 4.4

COCONUT PECAN SHORTBREAD COOKIES WITH CARAMEL FILLING



Coconut Pecan Shortbread Cookies with Caramel Filling image

Double down on rich shortbread cookies by filling them with gooey caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1/2 cup sweetened desiccated coconut
1/2 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
2/3 cup sugar
1/4 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • To make the shortbread: Preheat the oven to 350 degrees. Place coconut on a baking sheet, and toast until golden brown, 5 to 7 minutes, stirring halfway through. Transfer the coconut to a cutting board, and finely chop. Transfer to a bowl; set aside.
  • Spread the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, rotating pan halfway through. Transfer the pecans to a cutting board, and finely chop. Add to bowl with the coconut.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; beat to combine. Stir in coconut and pecans.
  • Form the dough into a disk, and wrap in plastic. Transfer to refrigerator, and chill until firm, 30 to 45 minutes.
  • Line 3 baking sheets with parchment paper; set aside. On a lightly floured surface, roll out dough 1/4-inch-thick. Using a 2 1/4-inch fluted pastry cutter, cut out 68 rounds. Place the rounds, spaced 1 inch apart, on the prepared baking sheets. Refrigerate dough 5 to 10 minutes. Using a 3/4-inch round aspic cutter, or the large end of a pastry tip, cut out and discard the centers from 34 cookies, making top halves.
  • Bake until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire rack, and let cool completely. Store in an airtight container, at room temperature until ready to use
  • To make the filling: Place the sugar and 3 tablespoons water in a small saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils. Remove saucepan from the heat, and gradually whisk in the cream and butter. Transfer to a medium bowl, and let cool.
  • To assemble the cookies: Spoon or pipe about 1/2 teaspoon caramel in the center of each of the bottom halves, and sandwich both halves together. Drizzle remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours, and up to overnight.

CARAMEL PECAN SHORTBREAD BARS



Caramel Pecan Shortbread Bars image

Pecans, chocolate and caramel atop a shortbread cookie crust.

Provided by Allrecipes Member

Time 2h

Yield 48

Number Of Ingredients 9

1 serving PAM® Original No-Stick Cooking Spray
2 cups Ultragrain® All Purpose Flour
½ cup granulated sugar
¼ teaspoon salt
1 cup Fleischmann's® Unsalted-stick
1 (14 ounce) package caramels, unwrapped
1 tablespoon reduced fat (2%) milk
1 cup semisweet chocolate morsels
1 ½ cups pecan halves

Steps:

  • Preheat oven to 350 degrees F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
  • Place flour, sugar, salt and Fleischmann's in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.
  • Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.
  • Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.
  • Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 14.8 g, Cholesterol 0.6 mg, Fat 6.6 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 32.6 mg, Sugar 9.5 g

PECAN CARAMEL SHORTBREAD FINGERS



Pecan Caramel shortbread fingers image

A wonderful dessert cookie with some ice cream. Don't be discouraged by this recipy. It is worth the time and effort. I haven't come across anyone who likes pecans and doesn't like this recipy. It came from a Martha Stewart magazine. Cook time does not include cooling of crust or finished cookie.

Provided by Luv4food

Categories     Dessert

Time 1h5m

Yield 4 dozen

Number Of Ingredients 9

3 1/2 cups pecans
1 cup unsalted butter
3/4 cup packed light brown sugar
2 1/4 cups all-purpose flour
4 cups sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup water
1/2 cup heavy cream

Steps:

  • Preheat oven to 350F.
  • Grease a 10x15 inch baking pan and set aside.
  • Toast pecans until fragrant.
  • Cool and chop roughly, set aside.
  • Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
  • Press dough evenly into prepared pan.
  • Bake until golden 10-12 min.
  • Cool on rack.
  • In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
  • Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
  • Reduce heat to medium, cook stirring occasionally until all sugar is melted.
  • It sould be a deep golden color (candy thermometer reading 300F).
  • While stirring pour cream slowly down the side of the pan.
  • When the cream is mixed remove pan from heat and add pecans.
  • Pour carmel filling over the shortbread crust and return to oven for about 12 min.
  • until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
  • Cool on wire rack and cut into bars or 1x3 inch"fingers".

Nutrition Facts : Calories 2355, Fat 126.4, SaturatedFat 42, Cholesterol 162.8, Sodium 181.8, Carbohydrate 308.1, Fiber 11.1, Sugar 243.6, Protein 17.1

SALTED PECAN SHORTBREAD SQUARES



Salted Pecan Shortbread Squares image

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

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 14

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

Steps:

  • 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 each shortbread into 24 bars. Store in an airtight container.

Nutrition Facts : Calories 201 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

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