Caramel Pecan Shortbread Recipe

Introduction

Caramel Pecan Shortbread is a delightful treat that combines buttery shortbread cookies with a rich caramel-pecan filling and a smooth chocolate icing. These small, elegant cookies are perfect for special occasions or whenever you want a sweet, nutty indulgence.

Ingredients

• 3/4 cup butter, softened
• 3/4 cup confectioners’ sugar
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Filling:
• 28 caramels
• 6 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners’ sugar
• 3/4 cup finely chopped pecans
• Icing:
• 1 cup semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• Pecan halves for topping

Instructions

1. Step 1: In a large bowl, cream the softened butter and 3/4 cup confectioners’ sugar until light and fluffy, about 3–4 minutes. Beat in 2 tablespoons evaporated milk and 1 teaspoon vanilla extract.
2. Step 2: In a separate bowl, combine 2 cups all-purpose flour and 1/4 teaspoon salt. Gradually add the flour mixture to the creamed butter mixture. Cover the dough and refrigerate for 1 hour or until firm enough to handle.
3. Step 3: Preheat the oven to 325°F (165°C). On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into 2×1-inch strips and place them 1 inch apart on greased baking sheets.
4. Step 4: Bake the cookies for 12–14 minutes or until they are lightly browned. Transfer to wire racks to cool completely.
5. Step 5: For the filling, combine 28 caramels and 6 tablespoons evaporated milk in a large saucepan. Cook and stir over medium-low heat until the caramels are melted and the mixture is smooth. Remove from heat and stir in 2 tablespoons butter, 1/2 cup confectioners’ sugar, and 3/4 cup finely chopped pecans. Let cool for 5 minutes.
6. Step 6: Spread about 1 teaspoon of the caramel pecan filling over each cooled cookie.
7. Step 7: For the icing, melt 1 cup semisweet chocolate chips and 3 tablespoons evaporated milk in a microwave-safe bowl. Stir until smooth. Then stir in 2 tablespoons butter, 1/2 cup confectioners’ sugar, and 1/2 teaspoon vanilla extract until smooth. Let cool for 5 minutes.
8. Step 8: Spread 1 teaspoon of the chocolate icing over each filled cookie and top each with a pecan half. Let stand until the icing is set.

Tips & Variations

• Chill the dough well before rolling to make cutting easier and to prevent spreading during baking.
• For a different flavor, substitute pecans with walnuts or almonds in the filling.
• If you prefer less sweetness, reduce the confectioners’ sugar slightly in the filling or icing.
• Use a piping bag to add filling and icing for a neater finish.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks. Let refrigerated cookies come to room temperature before serving for best texture. The icing may firm up in cooler temperatures but will soften when warmed slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk adds richness and helps achieve the right texture, but you can substitute regular milk in the same quantity. The flavor will be slightly lighter.

How can I tell when the shortbread cookies are done?

Look for a light golden color along the edges and the bottom of the cookies. They should feel firm to the touch but not browned too darkly.

Caramel Pecan Shortbread Recipe

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★★★★★

4.8 from 75 reviews

• Author: lina
• Total Time: 1 hour 40 minutes
• Yield: About 48 cookies 1x

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Description

Delight in these buttery Caramel Pecan Shortbread cookies, layered with a rich caramel-pecan filling and topped with a smooth chocolate icing. Perfectly tender and sweet with a satisfying crunch, these homemade treats are ideal for holiday gatherings or anytime you crave a decadent dessert.

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Ingredients

Scale 1x2x3x

Shortbread Dough

• 3/4 cup butter, softened
• 3/4 cup confectioners’ sugar
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Filling

• 28 caramels
• 6 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners’ sugar
• 3/4 cup finely chopped pecans

Icing

• 1 cup semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• Pecan halves, for garnish

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Instructions

1. Prepare the Dough: In a large bowl, cream the softened butter and confectioners’ sugar until light and fluffy, about 3-4 minutes. Beat in the evaporated milk and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour and salt, then gradually add this mixture to the creamed butter mixture. Cover the dough and refrigerate for 1 hour until it is firm enough to handle.
2. Shape and Bake Cookies: On a lightly floured surface, roll the chilled dough to a 1/4-inch thickness. Cut into strips measuring approximately 2 inches by 1 inch. Place the strips 1 inch apart on greased baking sheets. Bake in a preheated oven at 325°F (163°C) for 12-14 minutes or until the edges are lightly browned. Remove from the oven and transfer the cookies to wire racks to cool completely.
3. Make Caramel-Pecan Filling: In a large saucepan, combine the caramels and 6 tablespoons of evaporated milk. Cook over medium-low heat, stirring frequently until the caramels are melted and the mixture is smooth. Remove from heat and stir in the butter, confectioners’ sugar, and finely chopped pecans. Let the filling cool for 5 minutes before using.
4. Assemble Cookies with Filling: Spread about 1 teaspoon of the caramel-pecan filling over the top of each cooled cookie, ensuring an even layer.
5. Prepare Chocolate Icing: In a microwave-safe bowl, melt the semisweet chocolate chips with evaporated milk in short bursts, stirring until smooth. Stir in the butter, confectioners’ sugar, and vanilla extract until creamy and smooth. Allow the icing to cool for 5 minutes.
6. Ice and Garnish Cookies: Spread approximately 1 teaspoon of the chocolate icing on each cookie over the caramel filling. Top each cookie with a pecan half. Let the cookies stand until the icing sets completely. Store finished cookies in an airtight container to maintain freshness.

Notes

• Refrigerating the dough is crucial to make it easier to handle and to prevent spreading during baking.
• Be sure to cook the caramel mixture on medium-low heat and stir constantly to prevent burning.
• If you don’t have evaporated milk, you can substitute with regular milk, but the flavor will be slightly less rich.
• Allow cookies to cool fully before icing to prevent the icing from melting and running off.
• Store cookies in an airtight container at room temperature for up to one week.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Caramel Pecan Shortbread, caramel cookies, pecan cookies, chocolate iced shortbread, holiday cookies, homemade shortbread