• 24servings
  • 45minutes
  • 260calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 3/4 cup confectioners' sugar

  3. 2 tablespoons evaporated milk

  4. 1 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 1/4 teaspoon salt


  8. 28 caramels

  9. 6 tablespoons evaporated milk

  10. 3/4 cup finely chopped pecans

  11. ICING:

  12. 1 cup (6 ounces) semisweet chocolate chips

  13. 3 tablespoons evaporated milk

  14. 2 tablespoons butter

  15. 1/2 cup confectioners' sugar

  16. 1/2 teaspoon vanilla extract

  17. Pecan halves

Instructions Jump to Ingredients ↑

  1. Caramel Pecan Shortbread Recipe photo by Taste of Home 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. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2-in. x 1-in. strips. Place 1 in. apart on greased baking sheets.

  3. Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

  4. 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.

  5. For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla. Cool for 5 minutes.

  6. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container. Yield: about 4 dozen.


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