Caramel Pecan Shortbread Bars

• Vegetarian

• Baking & Spices

  • 1 bag Caramels
  • 2 cups Flour
  • 1 Sea salt, coarse
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 1/2 cup Butter
  • 1/4 Whipping cream

Found on adashofsanity.com

Description

Ingredients

• 2 cups flour
• ¾ cup sugar
• ½ cup butter, chilled
• 1 bag caramels
• ¼ whipping cream
• 1 teaspoon vanilla
• 2 cups pecans
• Coarse sea salt, sprinkle to taste

Directions

• Preheat oven to 350 degrees. Line a 9x13 baking pan with wax paper with 3 inches of extra on each side of the pan. A trick I like to use to get the wax paper to stick and stay better is to take a chilled butter stick and rub it on the bottom
• In a small mixing bowl, combine flour and sugar. Add chilled butter and mix until it resembles coarse crumbs. I like to use my pastry knife to do so. Press into the prepared 9x13 pan and bake for 20 minutes or until a light golden brown. Remove from oven and reduce oven temperature to 325 degrees.
• In a glass bowl, add caramel and whipping cream and heat together for 1 minute in the microwave. Remove and stir, repeat process until caramel and cream is completely mixed and smooth. Pour in pecans and stir until they are completely covered. Pour on top of shortbread and spread around. Return to oven and bake 10 minutes. Remove from oven and cool on a wire rack. While cooling, sprinkle with coarse sea salt (optional).
• Once cooled, remove from pan by picking up the edges of the wax paper. Cut into squares. I like to make them smaller like candy bars.