Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Feel free to experiment with the ingredients. If pecans aren’t your favorite, you can substitute them with almonds or even shredded coconut for a twist. Remember, cooking is all about adapting to your tastes and preferences.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the softened butter and vanilla extract, mixing until the dough comes together. This step always reminds me of making tortillas with my abuela, where the feel of the dough was paramount.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are golden brown. Allow it to cool slightly.
- Meanwhile, in a small saucepan over low heat, warm the caramel sauce with heavy cream, stirring until smooth. If you’re like me, you might find yourself tasting a spoonful here and there — it’s all part of the fun!
- Pour the caramel mixture over the cooled shortbread layer, spreading evenly. Sprinkle the chopped pecans on top, pressing them gently into the caramel.
- Return the pan to the oven and bake for an additional 10 minutes. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
- Cut into squares and enjoy the blissful combination of buttery shortbread, rich caramel, and nutty crunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International