Caramel Pecan Shortbread

17 ingredients
7 steps

Ingredients

  • 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
  • 28 caramels
  • 6 tablespoons evaporated milk
  • 2 tablespoons butter
  • 1/2 cup confectioners' sugar
  • 3/4 cup finely chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons evaporated milk
  • 2 tablespoons butter
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pecan halves

Directions

  1. 1
    In a large bowl, cream butter and confectioners' sugar until light and fluffy. 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.
  2. 2
    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
  3. 3
    .
  4. 4
    Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

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