Homemade Pecan Caramel Shortbread Bites
Rich! Buttery! Smooth and Creamy! Salty Sweet! This Homemade Pecan Caramel Shortbread Bites Shortbread Recipe will be one of the BEST THINGS YOU WILL EVER MAKE! Grab your aprons! Heaven in your mouth awaits!
Ingredients
Shortbread
- 1/2 unsalted butter softened
- 1/3 cup sugar
- 1/3 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
Make The Caramel Layer
- 1 1/2 cups sugar
- 1 1/2 cups light corn syrup
- 2 cups heavy cream
- 1/4 teaspoon salt
- 1 1/2 cups pecans chopped
- flaked salt
Chocolate Dip
- 2 cups milk chocolate chips
Instructions
The Shortbread
- Preheat oven to 350°F.
- Line a 9 X 9 baking dish with parchment paper.
- Add the butter, sugar, all-purpose flour, and salt into a mixing bowl and beat until the mixture forms a sandy texture and sticks together. Press into the bottom of the prepared baking dish and bake for 20 minutes or until golden brown. Remove from the oven and cool completely.
The Caramel Layer
- Attach a candy thermometer to a heavy bottom saucepan. Avoid letting the thermometer touch the bottom of the pot.
- Next, add the sugar, corn syrup, heavy cream, and salt to the prepared saucepan. Turn the heat to high and stir constantly with a wooden spoon until the mixture reaches 240°F. Read caramel notes in recipe or post below.
- Carefully and quickly pour the hot caramel over the cooled shortbread. While hot, sprinkle on the chopped pecans. Then sprinkle on the flaked salt.
- Allow the caramel to fully cool and set. (Place in the refrigerator for 20 minutes to speed this up.)
- Lift the Pecan Caramel Shortbread from the dish using the parchment wings. Cut into 1 inch squares. Imperfect cuts and gooey caramel is part of the charm.
Chocolate Dip
- Prepare a baking sheet with parchment paper.
- Melt the chocolate chips in the microwave in 3o second intervals stirring in between each interval until melted or use a double broiler.
- Stick a toothpick into the caramel layer being careful not to puncture the shortbread. Hold the toothpick tightly and dip the bottom half of each square into the chocolate. Place onto the prepared parchment pan. Let the chocolate set. ENJOY!
Notes
Troubleshooting Homemade Caramel
Why Caramel Hardens: For a soft and chewy caramel it is imperative to manage the temperature. The candy thermometer must not exceed 240°F. This is the soft ball stage. Also note, when the candy thermometer touches the bottom of the pot there will be a false read. Always read the directions on your candy thermometer.
Why Caramel Is Will Not Set and Is Too Soft: If the caramel is too soft and doesn't set it is likely the temperature did not reach 240°F. This can happen if you have a faulty candy thermometer or it is not attached correctly to the pot.
Why Little Brown Bits Form In Caramel: Little brown bits in your caramel means it is cooking too fast. Turn down the heat a little and keep stirring making sure to stir from the bottom of the pot upwards. Why Does It Take Forever For The Caramel to Reach 240°F: It might feel like you have been stirring forever and the candy thermometer isn't moving. Keep going! It will happen.
MORE NOTES
- Store in an airtight container in the refrigerator for up to 2 weeks or in an airtight container at room temperature for 5 days. Layer with parchment in the container.
- Read recipe through before beginning.
- Use a super sharp knife to cut. The the gooey caramel is part of the charm.
- These make a fantastic hostess gift.
Nutrition
Serving: 2SquaresCalories: 128kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 52mgPotassium: 33mgFiber: 1gSugar: 17gVitamin A: 111IUVitamin C: 0.1mgCalcium: 14mgIron: 0.2mg
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