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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 19
Steps:
- 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 : Calories 126 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL PECAN BARS
This pecan bar recipe won first place at a cookie contest held where I work. These rich bars really capture the flavor of pecan pie. -Emma Manning, Crossett, Arkansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.
Nutrition Facts :
PECAN SHORTBREAD BARS
These crumbly cookies are studded with crunchy pecans.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
- In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.
- Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes.
- Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rack before serving.
CARAMEL MACCHIATO SHORTBREAD BARS
A recipe that was brought to a family reunion which was a crowd pleader. So very simple to make. Shortbread with a wonderful twist.
Provided by Dotty2
Categories Dessert
Time 35m
Yield 30-40 bars
Number Of Ingredients 6
Steps:
- Dissolve coffee in hot water.
- Beat butter, coffee and sugar until fluffy.
- Stir together flour and toffee bits.
- Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
- Press dough into a 9x13-inch pan.
- Bake in 350°F oven for about 20 minutes or until golden.
- Remove from oven and cool in pan.
- Cut into bars and enjoy.
CARAMEL PECAN BARS
Make and share this Caramel Pecan Bars recipe from Food.com.
Provided by PanNan
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.
- Pat into an ungreased 9 X 13 glass pan.
- Spread the pecans over the crust.
- Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.
- Cook over medium heat stirring constantly.
- Bring to a full boil and boil for one minute, stirring constantly.
- Pour over the crust and pecans.
- Bake for 20 minutes and remove from oven- do not overbake.
- Immediately sprinkle the top with 1 - 2 cups of chocolate chips.
- The amount depends on your preference for chocolate.
- Two cups will give a fairly thick layer.
- When the chips have melted, spread evenly over the crust with a spreader or butter knife.
MARY'S SALTED CARAMEL-PECAN BARS
My daughter Mary and I love to cook and we love pecan pie. This year we wanted to try something other than the traditional pies for Thanksgiving. This turned out so good we wanted to share it with everyone.
Provided by Don
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
- Arrange pecans in a single layer in a shallow pan.
- Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
- Arrange graham crackers in a single layer on the prepared jelly roll pan.
- Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
- Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 15 g, Cholesterol 16.1 mg, Fat 10 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.2 g, Sodium 106 mg, Sugar 11.3 g
CARAMEL PECAN SHORTBREAD BARS
Pecans, chocolate and caramel atop a shortbread cookie crust.
Provided by Allrecipes Member
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
- Place flour, sugar, salt and Fleischmann's in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll 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 2 minutes. Stir until smooth. Spread evenly over crust.
- Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.
- Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 14.8 g, Cholesterol 0.6 mg, Fat 6.6 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 32.6 mg, Sugar 9.5 g
PECAN CARAMEL SHORTBREAD
This bar cookie takes inspiration from old-fashioned pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
- Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
- Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.
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- Preheat oven to 350°F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
- Place flour, sugar, salt and Fleischmann's in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll 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 2 minutes. Stir until smooth. Spread evenly over crust.
- Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.
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