Nutcraker’s Salted Caramel Pecan Shortbread Bars

Directions

1. Preheat oven to 350°F. Prepare a 9”x13” baking dish with aluminum foil, leaving an overhang on the edges for easy removal.

2. In a medium bowl, use an electric hand mixer to cream together ¾ cup butter and sugar. Add flour and mix until combined.

3. Firmly press mixture into the prepared baking dish. Bake 15-20 minutes, until edges are just starting to brown.

4. Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly.

5. In a medium bowl, combine brown sugar, eggs, vanilla and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust.

6. Bake 25-30 minutes, until filling is set. Allow to cool completely, then refrigerate 1-4 hours.

7. Sprinkle with flaky salt and serve. Refrigerate leftovers up to 3 days.

Ingredients

• ¾ cup + 2 Tbsp unsalted butter, softened and divided
• ½ cup sugar
• 1 ¾ cup all-purpose flour
• 18 caramel candies (individually wrapped)
• 2 Tbsp milk
• ¼ cup light brown sugar
• 2 Eggs, large
• ½ tsp. vanilla extract
• 1/8 tsp salt
• 1 cup chopped pecans
• Pinch Kosher or Sea Salt (to serve)