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Caramel Pecan Shortbread

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
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 4 dozen

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

Directions

  • 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
1 cookie: 126 calories, 7g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.
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