Best 2 Pecan Caramel Shortbread Recipes

Indulge in the delectable delight of pecan caramel shortbread, a symphony of buttery shortbread, gooey caramel, and crunchy pecans. This classic confection captivates taste buds with its rich, buttery flavor and the perfect balance of sweetness and texture. Explore a trio of tempting recipes that cater to various dietary preferences. Dive into the original version, a timeless classic that showcases the harmonious blend of flavors. For a delightful twist, embark on a gluten-free journey with the almond flour variation, where almond flour lends a nutty aroma and a delicate crumb. Embark on a vegan adventure with the plant-based rendition, where coconut oil and maple syrup create a luscious caramel without compromising taste. No matter your dietary choices, these pecan caramel shortbread recipes promise an unforgettable culinary experience.

Let's cook with our recipes!

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

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
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 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

Ingredients

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.

Tips:

Use cold butter. This will help the shortbread stay firm and crumbly. You can chill the butter in the fridge for 30 minutes before using, or freeze it for up to 2 hours.
Work the dough quickly. Overworking the dough will make it tough. Use your hands to mix the ingredients until they just come together, then form the dough into a ball.
Chill the dough before baking. This will help the shortbread hold its shape in the oven. Chill the dough for at least 30 minutes, or up to overnight.
Bake the shortbread at a low temperature. This will help the shortbread cook evenly without browning too much. Bake the shortbread at 325°F for 20-25 minutes, or until the edges are just starting to brown.
Let the shortbread cool completely before cutting. This will help the shortbread hold its shape and prevent it from crumbling.

Conclusion:

Pecan caramel shortbread is a delicious and easy-to-make treat that is perfect for any occasion. It is a great way to use up leftover pecans and caramel sauce, and it can be customized to your liking. With its buttery, crumbly texture and sweet, nutty flavor, pecan caramel shortbread is sure to be a hit with everyone who tries it.