Name: Caramel Pecan Shortbread Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ c butter (softened); ½ c powdered sugar; 1 c flour; ½ c butter; 1 c brown sugar (packed); ¼ c light corn syrup; ½ tsp vanilla; ¼ tsp cinnamon; ¼ c heavy cream; ⅛ tsp salt; 8 oz pecans (chopped )

Preheat the oven to 325℉.

Line a square baking pan with parchment paper, leaving extra on the sides so you can easily lift after baking.

Beat together the butter, flour and powdered sugar for 3 minutes

½ c butter, ½ c powdered sugar, 1 c flour

Press the shortbread dough into the pan. If needed, use the rolling pin to square the dough evenly on the parchment paper and then fit it into the 8×8 pan.

Bake for 20 minutes. While the shortbread is baking, prepare the caramel pecan topping.

In a saucepan, melt the butter, brown sugar and corn syrup on low for 10 minutes. Increase the temperature to medium low and watch carefully. Stir to ensure it doesn't burn. When it starts to bubble, turn the heat off.

½ c butter, 1 c brown sugar, ¼ c light corn syrup

Whisk in the heavy cream, vanilla, cinnamon and salt until combined.

½ tsp vanilla, ¼ tsp cinnamon, ¼ c heavy cream, ⅛ tsp salt

Add in the pecans and mix until all ingredients are thoroughly blended.

8 oz pecans

When the shortbread is ready, remove from the oven. Pour the caramel pecan sauce over the cooked short bread and set aside.

Let the bars cool a few hours or until the bars reach room temperature.

Cut into squares, serve and enjoy!

Caramel Pecan Shortbread Bars