Caramel Pecan Shortbread

By JanetLynn198

Ingredients

• 3/4 cup butter, softened
• 3/4 cup confectioners sugar
• 2 tbsp evaporated milk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1/3 tsp salt
• 28 caramels
• 6 tbsp evaporated milk
• 2 tbsp butter
• 1/2 cup confectioners sugar
• 3/4 cup finely chopped pecans
• 1 cup semisweet chocolate chips
• 3 tbsp evaporated milk
• 2 tbsp butter
• 1/2 cup confectioners sugar
• 1/2 tsp vanilla

Details

Servings 24

Preparation

Step 1

1. In a large bowl, cream butter and confectioners sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour.

2. On a lightly floured surface, roll out the dough to 1/4" thickness. Cut into 2x1" strips. Place 1" apart on greased baking sheets.

3. Bake at 325F for 12-14 mins or until lightly browned. Remove to wire racks to cool.

4. For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. cool for 5 mins. Spread 1 tsp over each cookie.

5. For icing, in a microwave, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla. cool for 5 mins. Spread 1 tsp icing on each cookie; top each with a pecan half. Store in an airtight container.