Easy Fudgy Pecan Shortbread

Buttery shortbread topped with a layer of creamy caramel and chopped pecans is the ultimate cookie bar and the perfect homemade gift.

Ingredients

Full recipe + amounts can be found in the recipe card below.

• Flour. 
• Butter. I used salted butter but you can use unsalted too. Add a pinch of salt to the dough and caramel if you’re using unsalted.
• Sugar. 
• Condensed milk. 
• Maple syrup. Honey or Golden syrup can also be used.
• Pecan nuts. 

How to make fudgy pecan shortbread

1. Make the shortbread: In a large bowl, combine the flour, room temperature butter and sugar. Mix well then press into the bottom of a greased 20cm x 20cm (8in x 8in) cake pan. This step can be done in a stand mixer fitted with the paddle attachment too. Place the shortbread in a preheated oven and bake for 10-15 minutes or until golden brown and cooked through. Remove from the oven and set aside.
2. Make the fudgy caramel: Pour the condensed milk into a saucepan and add the butter and syrup. Set over medium-low heat and cook, stirring continuously for 10 minutes or until the mixture has thickened and turned golden brown.
3. Assemble: Pour the caramel over the shortbread and smooth with a spatula. Add the pecans and press into the caramel slightly. Place in the fridge and allow to cool completely (at least 2 hours), then slice into squares.

Can I make these shortbread bars ahead?

The shortbread bars can be made up to 7 days ahead and kept covered in the fridge. I wouldn’t recommend freezing as the caramel can change texture when thawed.

Cookie recipes

1. White chocolate dipped ginger cookies
2. Nutella-stuffed choc chip cookie bars
3. White chocolate cranberry cookie bars