Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Cookies
Cuisine
American
Keyword
Pecan shortbread, Shortbread, Shortbread bars
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Cooling time
2
hours
hours
Total Time
2
hours
hours
40
minutes
minutes
Servings
16
Calories
234
kcal
Author
Alida Ryder
Ingredients
1½
cups
flour
½
cup
sugar
½
cup
butter
room temperature
For the fudge
400
g (14oz)
sweetened condensed milk
4
tbsp
butter
2
tbsp
syrup
maple syrup, honey, golden syrup
¾
cup
pecans
roughly chopped
Instructions
Preheat the oven to 180°C/350°F.
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.
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.
Pour the caramel over the shortbread and smooth with a spatula.
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.
Nutrition
Calories:
234
kcal
|
Carbohydrates:
34
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
30
mg
|
Potassium:
31
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
63
IU
|
Vitamin C:
1
mg
|
Calcium:
70
mg
|
Iron:
1
mg