Christmas Recipes
Nutcracker’s Salted Caramel Pecan Shortbread Bars
Prep: 10 min | Bake: 50 min | Yield: 20 servings
Ingredients
- 3/4 cup + 2 tablespoons unsalted butter, softened and divided
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 18 caramel candies (individually wrapped)
- 2 tablespoons milk
- 1/4 cup light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chopped pecans
- Pinch kosher or sea salt (to serve)
Instructions
- Heat oven to 350 degrees F. Prepare a 9 x 13 inch baking dish with aluminum foil, leaving an overhang on the edges for easy removal.
- In a medium bowl, use an electric hand mixer to cream together 3/4 cup butter and sugar. Add flour and mix until combined.
- Firmly press mixture into the prepared baking dish. Bake for 15 to 20 minutes, until edges are just starting to brown.
- Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly.
- In a medium bowl, combine brown sugar, eggs, vanilla extract and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust.
- Bake for 25 to 30 minutes, until filling is set. Allow to cool completely, then refrigerate for 1 to 4 hours.
- Sprinkle with flaky salt and serve.
- Refrigerate leftovers for up to 3 days.
Attribution
Recipe and photo used with permission from:
American Egg Board