Caramel Pecan Shortbread

Caramel Pecan Shortbread is a decadent treat that combines buttery shortbread, gooey caramel, crunchy pecans, and a rich chocolate icing finish. From the moment you roll out the dough to the satisfying snap of a pecan-topped cookie, this dessert delivers on flavor and texture. Whether you’re baking for a holiday gathering, gifting plates of cookies, or simply craving something special, this recipe hits the sweet spot. With straightforward steps and pantry-friendly ingredients, you’ll love how easy it is to achieve bakery-level results at home.

Why You’ll Love This Recipe

You’ll love this Caramel Pecan Shortbread because it offers:

• A buttery shortbread base that’s tender yet holds together beautifully

• A luscious caramel-pecan filling that melts in your mouth and gives nutty crunch

• A chocolate icing layer that adds richness and a touch of elegance

• The combination of sweet, nutty, and slightly salty flavours that make it feel gourmet

• A recipe that’s fun to assemble, impressive to present, and perfect for sharing

Ingredients

For the shortbread base:

• ¾ cup butter, softened

• ¾ cup confectioners’ sugar

• 2 tablespoons evaporated milk

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon salt

For the filling:

• 28 caramels (wrapped)

• 6 tablespoons evaporated milk

• 2 tablespoons butter

• ½ cup confectioners’ sugar

• ¾ cup finely chopped pecans

For the icing:

• 1 cup semisweet chocolate chips

• 3 tablespoons evaporated milk

• 2 tablespoons butter

• ½ cup confectioners’ sugar

• ½ teaspoon vanilla extract

• Pecan halves (for topping)

Step-by-Step: How to Make Caramel Pecan Shortbread

1. Preheat your oven to 325°F (about 163°C). Line or grease baking sheets.

2. In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy (about 3–4 minutes).

3. Beat in the evaporated milk and vanilla extract until well combined.

4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed mixture, mixing until a dough forms.

5. Cover the dough and refrigerate for about 1 hour (or until it’s easy to handle).

6. On a lightly floured surface, roll out the dough to approximately ¼-inch thickness. Using a knife or a cookie cutter, cut into strips about 2 × 1 inches. Place the pieces about 1 inch apart on the prepared baking sheets.

7. Bake for 12–14 minutes (or until the edges are just lightly browned). Remove the cookies to wire racks and allow them to cool completely.

8. For the filling: In a saucepan over medium-low heat, combine the caramels and the 6 tablespoons evaporated milk. Cook and stir until the caramels are melted and smooth. Remove from heat and stir in the butter, confectioners’ sugar, and chopped pecans. Allow it to cool for about 5 minutes. Then spread about 1 teaspoon of this caramel-pecan mixture over each cookie.

9. For the icing: In a microwave-safe bowl (or a small saucepan), melt the chocolate chips with the 3 tablespoons evaporated milk. Stir until smooth. Then stir in the butter, confectioners’ sugar, and vanilla extract until well combined. Allow to cool for 5 minutes. Spread about 1 teaspoon of this icing on each cookie, then top each with a pecan half.

10. Let the cookies stand until the icing is set. Store in an airtight container.

Helpful Tips

• Use softened butter (not melted) so the shortbread dough creams properly and gives you a tender base

• Chill the dough before rolling—this prevents spreading and helps maintain crisp edges

• While baking, watch for when the top of the shortbread loses its glossy sheen and begins to turn light golden brown—this signals doneness

• For the caramel layer, make sure the caramel is fully melted and smooth before mixing with pecans—any graininess can affect texture

• When icing, allow the mixture to cool slightly so it spreads smoothly without running off the edges

• To serve elegantly, let cookies sit for at least 30 minutes after icing so they set firmly and keep their shape when handled

Substitutions and Variations

• Nuts: If you’re not a fan of pecans, substitute chopped walnuts or almonds for a different nutty flavour

• Chocolate: For the icing, you could use milk chocolate or dark chocolate depending on your preference

• Flour: For a gluten-free version, try substituting a 1:1 gluten-free flour blend (though texture may vary slightly)

• Salted variant: Sprinkle a little flaky sea salt on top after icing for a sweet-and-salty twist—this enhances the caramel flavour

• Shape variation: Instead of strips, you could press the dough into a baking pan, bake, then top with caramel-pecan and chocolate, and cut into bars

Storage Instructions

• Once fully cooled and set, store the cookies in an airtight container at room temperature. They remain fresh for up to seven days when stored at room temperature

• If your ambient temperature is warm (above ~24°C / 75°F) or the icing is soft, you might prefer to store them in the refrigerator—but bring to room temperature before serving for best flavour

• For longer storage, you can freeze the cookies (once completely cooled) in a single layer between parchment paper in a freezer-safe container. Thaw them at room temperature before serving

Nutritional Information

Approximately 1 cookie = 126 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 61 mg sodium, 16 g carbohydrate (10 g sugars, 1 g fiber), 1 g protein

Serving Suggestions

• Serve with a steaming cup of coffee or tea—the buttery shortbread and caramel flavours pair beautifully with a mild roast or black tea

• Arrange on a festive platter for holiday gatherings, cookie swaps, or as a hostess gift

• For a more indulgent dessert, serve a couple of cookies warm (microwaved for 10–15 seconds) with a scoop of vanilla ice cream

• Add a decorative touch: drizzle extra melted chocolate or sprinkle finely chopped pecans on top before the icing sets

Frequently Asked Questions About Caramel Pecan Shortbread

Why is my shortbread base too crumbly and falling apart?
If the dough is too dry, it may crumble. Ensure you measured the flour accurately (spoon-and-level is best) and that you added the evaporated milk as specified. Also, make sure you pressed the dough firmly into shape after chilling so it holds together when baked.

My caramel layer is grainy—what happened?
Grainy caramel is usually caused by sugar crystallising. To prevent this, melt slowly, avoid excessive stirring once the mixture begins to boil, and consider adding a small amount of invert sugar (like honey or corn syrup) as some recipes suggest.

The icing is too runny and spreading off the cookies—how can I fix that?
A: The icing may be too warm when spread. Let it cool for a few minutes so it thickens slightly before applying. Also ensure the cookies and filling are completely cooled first so the icing sits properly on top.

Can I make this recipe ahead of time?
Yes. You can bake and cool the shortbread base in advance, then store it airtight until you’re ready to top with caramel, icing, and pecans. The fully assembled cookies can also be prepared a day ahead and stored in an airtight container. They remain fresh for up to seven days when stored at room temperature.

How thin or thick should I roll the dough?
Roll the dough to about ¼-inch thickness (roughly 6 mm). That gives a good balance—thick enough to hold the toppings without being too heavy, yet thin enough to give crisp shortbread texture. If you roll too thick, the cookies may bake unevenly or dominate the topping layers.

Final Thoughts

Thank you for choosing this Caramel Pecan Shortbread recipe—it has quickly become one of my favorite indulgent treats to bake and share. The rich butter flavour of the shortbread, the sweet gooey caramel-pecan layer, and the chocolate icing come together in a way that feels both luxurious and approachable. It’s a dessert that tastes like you spent hours in the kitchen, yet is simple enough for a weekend bake. I hope you enjoy making it, sharing it, and most of all, eating it! May your kitchen smell wonderful, your first bite bring delight, and your time spent baking bring joy. Happy baking, and thank you for being part of the food-loving community.

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