Pine Nut Caramel Shortbread

By littlefish

I have a love affair with pine nuts and decided to use them in place of pecans in a friend’s caramel bar recipe. I think you’ll like the results as well as my family does.” —Dara Michalski, Sandy,

Ingredients

• FILLING:
• 1 cup plus 2 tablespoons butter, softened
• 3/4 cup packed brown sugar
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup butter, cubed
• 3/4 cup packed brown sugar
• 1/2 cup honey
• 1/4 cup sugar
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon salt
• 2 cups pine nuts
• 3/4 teaspoon vanilla extract
• Coarse salt, optionaL

Details

Servings 48
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large bowl, cream butter and sugar until light and fluffy.
Combine flour and salt; gradually add to creamed mixture and mix
well. Pat onto the bottom of a greased 15-in.x 10-in. x 1-in. baking
pan. Prick dough thoroughly with a fork.

Bake at 375° for 15-18 minutes or until golden brown. Cool on a
wire rack. Reduce temperature to 325°.

In a large saucepan, combine the butter, brown sugar, honey, sugar,
cream and salt. Cook, stirring occasionally, until a candy

Directions (continued)
thermometer reads 234° (soft-ball stage). Remove from the heat;
stir in pine nuts and vanilla. Spread evenly over crust.

Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.

Sprinkle the top with coarse salt if desired. Cool completely. Cut
into bars. Store in an airtight container. Yield: 4 dozen.