Nutcracker’s Salted Caramel Pecan Shortbread Bars

Prep: 10 min | Bake: 50 min | Yield: 20 servings

Ingredients

• 3/4 cup + 2 tablespoons unsalted butter, softened and divided
• 1/2 cup granulated sugar
• 1 3/4 cups all-purpose flour
• 18 caramel candies (individually wrapped)
• 2 tablespoons milk
• 1/4 cup light brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup chopped pecans
• Pinch kosher or sea salt (to serve)

Instructions

1. Heat oven to 350 degrees F. Prepare a 9 x 13 inch baking dish with aluminum foil, leaving an overhang on the edges for easy removal.
2. In a medium bowl, use an electric hand mixer to cream together 3/4 cup butter and sugar. Add flour and mix until combined.
3. Firmly press mixture into the prepared baking dish. Bake for 15 to 20 minutes, until edges are just starting to brown.
4. Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly.
5. In a medium bowl, combine brown sugar, eggs, vanilla extract and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust.
6. Bake for 25 to 30 minutes, until filling is set. Allow to cool completely, then refrigerate for 1 to 4 hours.
7. Sprinkle with flaky salt and serve.
8. Refrigerate leftovers for up to 3 days.

Attribution

Recipe and photo used with permission from: American Egg Board