Danger – Addictive Substance
I’m warning you right now – these shortbread bars are addictive. If you don’t have people to help you eat these, go make some friends or you’re going to have blood sugar issues 🙂 I can’t seem to keep my fingers off of these, no matter where I try to hide them from myself. Melty caramel, salty, crunchy pecans and buttery shortbread all gang up on you in this simple-to-make and impossible-to-ignore cookie bar. Rich, chocolatey…I’ll stop now but you should make some.
Rich chocolate combines with caramel and salty pecans for a decadent but easy-to-make bar cookie.
Servings: 24
- 2 C all-purpose flour
- 1/2 C granulated sugar
- 1/4 t salt
- 1 C butter
- 1 package Kraft caramels unwrapped
- 1 T 2% milk
- 1 C semi-sweet chocolate chips
- 1 1/2 C pecan halves
Preheat oven to 350 degrees F.
Line a jelly roll pan with aluminum foil or parchment; if using foil, spray with cooking spray.
Place flour, sugar, salt and butter in food processor and pulse until dough forms ball. Press evenly onto prepared pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.
Place caramels and milk in microwave-safe bowl; microwave on high for 2 minutes. Stir until smooth. Spread over crust.
Sprinkle chocolate chips over hot caramel layer and cover pan with foil for 2 minutes or until chocolate chips are melty.
With a knife or small spatula, spread chocolate over caramel layer.
Sprinkle pecans evenly over top. Cool completely.
Lift parchment with shortbread onto cutting board. Cut into 24 bars with a long serrated knife. Store in an airtight container.
If you don’t have a jellyroll pan, a 9×13 pan will work just as well.