Pecan-Toffee Shortbread

Name: Pecan-Toffee Shortbread
Ingredients: 2 cups coarsely chopped pecans; 1 cup butter, softened; 2/3 cup firmly packed light brown sugar; 1/3 cup cornstarch; 2 cups all-purpose flour; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 1 (12-oz.) package semisweet chocolate morsels

8 ingredients

4 steps

Ingredients

2 cups coarsely chopped pecans
1 cup butter, softened
2/3 cup firmly packed light brown sugar
1/3 cup cornstarch
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1 (12-oz.) package semisweet chocolate morsels

Directions

1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2

Beat butter at medium speed with an electric mixer until creamy. Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. Add vanilla and 1 cup pecans, beating at low speed just until blended.
3

Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
4

Bake at 350° for 20 minutes or until golden brown. Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. Sprinkle with remaining 1 cup pecans, and let cool completely (about 1 hour). Cut or break shortbread into 2- to 3-inch pieces.