Ingredients
Full pecan shortbread recipe and amounts can be found in the recipe card.
- Flour.
- Butter. I used salted butter but you can use unsalted butter too. Add a pinch of salt to the dough and caramel if you’re using unsalted.
- Sugar.
- Sweetened condensed milk.
- Maple syrup. Honey or Golden syrup can also be used.
- Pecan nuts. Walnuts, almonds and cashews can be substituted.
How to make fudgy pecan shortbread
- Make the shortbread: In a large bowl, combine the flour, room temperature butter and sugar. Mix well then press into the bottom of a 20cm x 20cm (8in x 8in) cake pan that has been lined with parchment paper. This step can be done in a stand mixer fitted with the paddle attachment too. Place the shortbread in a preheated oven and bake for 10-15 minutes or until golden brown and cooked through. Remove from the oven and set aside.
- Make the fudgy caramel: Pour the condensed milk into a saucepan and add the butter and syrup. Set over medium-low heat and cook, stirring continuously for 10 minutes or until the mixture has thickened and turned golden brown. Take care not to allow the caramel to catch and burn at this stage.
- Assemble: Pour the caramel over the shortbread and smooth with a spatula. Sprinkle over the pecans and press into the caramel slightly. Place in the fridge and allow to cool completely (at least 2 hours), then slice into squares.
Can I make these shortbread bars ahead?
The shortbread bars can be made up to 7 days ahead and kept covered in the fridge. I wouldn’t recommend freezing as the caramel can change texture when thawed.
