CARAMEL PECAN SHORTBREAD PIE BARS
 
 
Ingredients
  • FOR THE BASE:
  • 220g unsalted butter, softened (1 cup)
  • 1 cup brown sugar, packed
  • 2 cups flour (+ 1–2 tbsp)
  • FOR THE TOPPING:
  • 2 cups of pecan halves, roasted
  • 110g unsalted butter (1/2 cup)
  • 1 cup brown sugar, packed
  • ⅓ cup honey
  • 2 tbsp cream
  • ½ tsp salt
  • 1 tsp vanilla extract
Method
  1. Preheat the oven to 180 C (350 F) and line a 9 x 13 inch baking pan with baking paper.
  2. To make the shortbread base, cream the butter and sugar together in a large mixing bowl.
  3. Add the flour and mix on a low speed until a crumbly mixture forms. If it is too sticky, add a couple more tablespoons of flour. It should be crumbly but stick together when pressed.
  4. Press the shortbread into the base of the prepared baking pan. Bake for 12 – 15 minutes until the top is dry and slightly puffed.
  5. While the crust is baking, make the topping. In a medium saucepan, melt together the butter, brown sugar, honey, cream and salt over a medium heat.
  6. Bring it to a simmer and let it bubble for about 1 minute, stirring occasionally. Mix in the pecans and vanilla.
  7. Pour the pecan caramel mixture over the hot shortbread base and spread out the pecans as evenly as possible.
  8. Bake for about 12 - 15 minutes, until evenly bubbling all over.
  9. Allow to cool completely before cutting. Makes 48 small squares, or 24 larger bars.
Recipe by Butter Baking at https://www.butterbaking.com/2012/12/01/caramel-pecan-shortbread-pie-bars/