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Pecan and Caramel Shortbread Bar

Servings: 16 bars
Prep Time: 30 minutes
Baking Time: 45 minutes

Ingredients 

Crust

  • 2 cup all-purpose flour
  • ½ cup cornstarch
  • 1 cup caster sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, cut into squares

Filling

  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup honey
  • 2 tsp vanilla extract
  • pinch salt
  • 4 tbsp heavy cream
  • 4 cups pecans, roughly chopped

Instructions

  • Preheat the oven to 180°C. Line 9x9-inch square baking pan with parchment paper, leaving extra paper on the sides to help lift the bars out later.
  • In a mixing bowl, cream together the softened butter and caster sugar until the mixture turns light and fluffy. Add the all-purpose flour, cornstarch and salt to the bowl and mix until you have a crumbly dough.Press the shortbread dough evenly into the bottom of your prepared baking pan. You can use your hands or the back of a spoon to do this.
  • Bake for 20-25 minutes, until the shortbread has a light golden colour around the edges. Once done, take it out ofthe oven and let it cool while you work on the pecan topping.
  • In a saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, heavy cream, vanilla extract, and salt. Let the mixture come to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly.  Add the chopped pecans to the caramel mixture and mix well.
  • Pour the pecan topping evenly over the baked shortbread base, using a spatula to spread it out. Return the pan to the oven and bake for an additional 20-25 minutes, until the topping bubbles and becomes golden brown.
  • Allow the pecan shortbread bars to cool in the pan for about 10-15 minutes. Then, use the parchment paper overhangs to lift them out of the pan and onto a wire rack. Let them cool completely.
  • If desired, melt the semisweet chocolate chips in a microwave for a couple of minutes, mixing every 30 seconds. Add a teaspoon of coconut oil. Alternatively, melt chocolate using the double boiler method. Drizzle the melted chocolate over the cooled bars and place in the fridge. 
  • Once completely cooled, use a sharp knife to cut the bars into squares or rectangles.
  • Serve.