Best 7 Pecan Caramel Shortbread Fingers Recipes

CARAMEL PECAN SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., 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 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

PECAN CARAMEL SHORTBREAD

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
• Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
• Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.

PECAN CARAMEL SHORTBREAD FINGERS

Steps:

• Preheat oven to 350F.
• Grease a 10x15 inch baking pan and set aside.
• Toast pecans until fragrant.
• Cool and chop roughly, set aside.
• Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
• Press dough evenly into prepared pan.
• Bake until golden 10-12 min.
• Cool on rack.
• In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
• Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
• Reduce heat to medium, cook stirring occasionally until all sugar is melted.
• It sould be a deep golden color (candy thermometer reading 300F).
• While stirring pour cream slowly down the side of the pan.
• When the cream is mixed remove pan from heat and add pecans.
• Pour carmel filling over the shortbread crust and return to oven for about 12 min.
• until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
• Cool on wire rack and cut into bars or 1x3 inch"fingers".

CARAMEL PECAN TREASURES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool., Place a half-caramel on each cookie. Melt the chocolate chips and shortening; drizzle over cookies. Sprinkle with pecans. Let stand until firm.

COCONUT PECAN SHORTBREAD COOKIES WITH CARAMEL FILLING

Steps:

• To make the shortbread: Preheat the oven to 350 degrees. Place coconut on a baking sheet, and toast until golden brown, 5 to 7 minutes, stirring halfway through. Transfer the coconut to a cutting board, and finely chop. Transfer to a bowl; set aside.
• Spread the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, rotating pan halfway through. Transfer the pecans to a cutting board, and finely chop. Add to bowl with the coconut.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; beat to combine. Stir in coconut and pecans.
• Form the dough into a disk, and wrap in plastic. Transfer to refrigerator, and chill until firm, 30 to 45 minutes.
• Line 3 baking sheets with parchment paper; set aside. On a lightly floured surface, roll out dough 1/4-inch-thick. Using a 2 1/4-inch fluted pastry cutter, cut out 68 rounds. Place the rounds, spaced 1 inch apart, on the prepared baking sheets. Refrigerate dough 5 to 10 minutes. Using a 3/4-inch round aspic cutter, or the large end of a pastry tip, cut out and discard the centers from 34 cookies, making top halves.
• Bake until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire rack, and let cool completely. Store in an airtight container, at room temperature until ready to use
• To make the filling: Place the sugar and 3 tablespoons water in a small saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils. Remove saucepan from the heat, and gradually whisk in the cream and butter. Transfer to a medium bowl, and let cool.
• To assemble the cookies: Spoon or pipe about 1/2 teaspoon caramel in the center of each of the bottom halves, and sandwich both halves together. Drizzle remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours, and up to overnight.

CARAMEL SHORTBREAD

Steps:

• Beat 1/2 cup butter and 1/4 cup sugar until pale.
• Add flour and ground almonds to form a soft dough.
• Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
• BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
• Leave in pan until cool.
• To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
• Bring to a boil,stirring constantly.
• Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
• Spread caramel on cooled shortbread, and let set about 40 minutes.
• Melt chocolate over low heat.
• Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

CARAMEL PECAN SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
• Place flour, sugar, salt and Fleischmann's in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.
• Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.
• Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.
• Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.