Description
Indulge in these delicious layers of shortbread, gooey caramel, and rich chocolate topped with crunchy pecans.
Ingredients
Scale
- 1 cup Cold Butter
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1 cup Granulated Sugar (for caramel)
- 1/2 cup Unsalted Butter (for caramel)
- 1/2 cup Heavy Cream
- 1 cup Toasted Pecans
- 2 cups Chocolate Chips
- 1 teaspoon Sea Salt
- 1/2 cup Extra Pecans (for decoration)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together 1 cup of cold butter, 3/4 cup granulated sugar, and 2 cups of all-purpose flour until the mixture resembles coarse crumbs.
- Press the crumbly dough evenly into the bottom of a lined 9×13-inch baking pan. Bake for 15-20 minutes until lightly golden.
- Combine 1 cup granulated sugar, 1/2 cup unsalted butter, and 1/2 cup heavy cream in a saucepan over medium heat.
- Stir continuously until the sugar dissolves and the mixture boils. Boil for 5-7 minutes until it thickens slightly.
- Remove from heat and stir in the 1 cup of toasted pecans. Pour this caramel mixture evenly over the baked shortbread crust.
- In a microwave-safe bowl or double boiler, melt 2 cups of chocolate chips until smooth and glossy.
- Pour the melted chocolate over the caramel layer and spread it evenly with a spatula.
- Sprinkle 1 teaspoon of sea salt and add the extra 1/2 cup of pecans for decoration.
- Cool completely at room temperature, then refrigerate for about an hour. Cut into squares before serving.
Notes
For variations, consider using walnuts or almonds instead of pecans, and dairy-free butter and cream for a vegan option. Make sure the butter is cold for the perfect crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg