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.
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.
PECAN SHORTBREAD SQUARES
With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 16 ({2-inch|5-cm}) squares
Number Of Ingredients 12
Steps:
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 357, Fat 29 g, Carbohydrate 26 g, Protein 3 g, SaturatedFat 11 g, Sugar 18 g, Fiber 2 g, Sodium 88 mg, Cholesterol 41 mg
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 :
BUTTER PECAN SHORTBREAD COOKIES
Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake. Reviewers are reporting baking times from 12 to 20 mins and I have changed the baking time from the original 30 mins to 15 mins.
Provided by Annacia
Categories Dessert
Time 55m
Yield 2 1/2 dozen, 18 serving(s)
Number Of Ingredients 6
Steps:
- Line a cookie sheet with parchment paper or silicon mat.
- In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
- Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
- Preheat oven to 325 degrees F (160 degrees C).
- By hand, roll dough into 1-inch balls.
- Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
- Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
- Remove from pan and let cool on a rack.
Nutrition Facts : Calories 207.4, Fat 14.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 12, Carbohydrate 17.5, Fiber 1, Sugar 6.3, Protein 2.1
SALTED PECAN SHORTBREAD SQUARES
My shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it tough to eat just one. -Diana Ashcraft, Monmouth, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan., Place flour, confectioners' sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack., For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts., Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut each shortbread into 24 bars. Store in an airtight container.
Nutrition Facts : Calories 201 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL SHORTBREAD
Make and share this Caramel Shortbread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 45m
Yield 8 squares
Number Of Ingredients 10
Steps:
- Beat 1/2 cup butter and 1/4 cup sugar until pale.
- Add flour and ground almonds to form a soft dough.
- Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
- BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
- Leave in pan until cool.
- To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
- Bring to a boil,stirring constantly.
- Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
- Spread caramel on cooled shortbread, and let set about 40 minutes.
- Melt chocolate over low heat.
- Spread melted chocolate on top of caramel and sprinkle on toasted almonds.
PECAN CARAMEL MILLIONAIRE'S SHORTBREAD
Taken from 'Baking and Desserts' cook book - Tasty Tip ; Any type of nut can be used in this recipe. Why not try replacing the pecans with a variety of chopped walnuts, almonds and brazil nuts.
Provided by McCarthy
Categories Sweet
Time 1h
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/350F/Gas 4 10 minutes before baking. Lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
- Cream together the 125 g butter, peanut butter 75 g caster sugar until light. Sift in the cornflour and flour together and mix in to make a smooth dough.
- Press the mixture into the prepared tin and prick all over with a fork. Bake in the preheated oven for 20 minutes, until just golden. Remove from the oven.
- Meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
- Stir constantly over a low heat without boiling until the sugar has dissolved. Increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
- Remove the saucepan from the heat and add the pecans. Pour over the shortbread base immediately. Allow to cool, then refrigerate for at least 1 hour.
- Break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
- Place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. Leave until melted, then stir together well.
- Remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. Leave to set, cut into squares and serve.
Nutrition Facts : Calories 355.1, Fat 21.8, SaturatedFat 10, Cholesterol 35, Sodium 111.4, Carbohydrate 39.2, Fiber 1.9, Sugar 25.8, Protein 4.4
PECAN CARAMEL SHORTBREAD FINGERS
A wonderful dessert cookie with some ice cream. Don't be discouraged by this recipy. It is worth the time and effort. I haven't come across anyone who likes pecans and doesn't like this recipy. It came from a Martha Stewart magazine. Cook time does not include cooling of crust or finished cookie.
Provided by Luv4food
Categories Dessert
Time 1h5m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Grease a 10x15 inch baking pan and set aside.
- Toast pecans until fragrant.
- Cool and chop roughly, set aside.
- Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
- Press dough evenly into prepared pan.
- Bake until golden 10-12 min.
- Cool on rack.
- In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
- Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
- Reduce heat to medium, cook stirring occasionally until all sugar is melted.
- It sould be a deep golden color (candy thermometer reading 300F).
- While stirring pour cream slowly down the side of the pan.
- When the cream is mixed remove pan from heat and add pecans.
- Pour carmel filling over the shortbread crust and return to oven for about 12 min.
- until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
- Cool on wire rack and cut into bars or 1x3 inch"fingers".
Nutrition Facts : Calories 2355, Fat 126.4, SaturatedFat 42, Cholesterol 162.8, Sodium 181.8, Carbohydrate 308.1, Fiber 11.1, Sugar 243.6, Protein 17.1
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