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Caramel Pecan Shortbread Bars

Rated as 4.22 out of 5 Stars

"Pecans, chocolate and caramel atop a shortbread cookie crust."
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Ingredients

2 h servings 117 cals
Original recipe yields 48 servings (48 bars)

Directions

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  • Ready In

  1. Preheat oven to 350 degrees F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
  2. 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.
  3. Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.
  4. 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.
  5. Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.

Footnotes

  • Cook's Tips
  • If you do not have a food processor, use a pastry blender to cut the Fleischmann's into the flour mixture to make fine crumbs. Press firmly onto prepared pan.
  • Spray PAM on knives, spatulas, food processor blades to make clean-up a breeze.

Nutrition Facts


Per Serving: 117 calories; 6.6 g fat; 14.8 g carbohydrates; 1.6 g protein; < 1 mg cholesterol; 33 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

These are very good. I made them in a 9x10 pan so the cookie part was a little thick. I think next time I will invest in the right size pan. I made my own caramels by dividing 2 cans of sweet...

Most helpful critical review

This was a tough one to review. The taste is good but I had problems with the toppings sticking. Spreading the caramel caused the cookie's top layer to crumble. The nuts crumbled and didn't s...

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These are very good. I made them in a 9x10 pan so the cookie part was a little thick. I think next time I will invest in the right size pan. I made my own caramels by dividing 2 cans of sweet...

These are delicious! Kind of like a Twix bar, and very similar to my sister's candy bar cookies that she makes every year at Christmas, but MUCH easier to make. I made a half recipe (in an 8" x ...

This was a tough one to review. The taste is good but I had problems with the toppings sticking. Spreading the caramel caused the cookie's top layer to crumble. The nuts crumbled and didn't s...

I love shortbread, caramel and chocolate. This cookie bar is very tasty and would be a great dessert for a crowd.

I found it easier to only pulse the ingredients in the food processor until it made fine crumbs, then pour the crumbs into a pan lined with nonstick foil, and then press the crumbs down to make ...

These bars are delicious, but the caramel just doesn't spread very well. I think that they should have more milk (maybe double?) and for my microwave, cook far less, because they were boiling w...

I can't seem to keep my hands off these. I'm glad that I made a half batch! I made a couple adjustments - I used milk chocolate chips, though I think semi and dark would be nice alternatives. ...

Fantastic recipe Pam! Thanks for sharing. My family loved it - definitely a keeper. My only issue was the caramel layer was really hard and chewy - will definitely try it again. I chopped some p...