Caramel Pecan Shortbread
You can never have too many dessert recipes, so give Caramel Pecan Shortbread a try. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 166 calories. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of evaporated milk, vanillan extract, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. 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 2-in. x 1-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.
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.