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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Assemble Cookies with Filling: Spread about 1 teaspoon of the caramel-pecan filling over the top of each cooled cookie, ensuring an even layer.
- 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.
- 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
