Caramel Pecan Bars
  • Shortbread:
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 2 cups flour
  • Filling:
  • 1 1/2 cups brown sugar
  • 4 large eggs
  • 2 tbsp. melted butter
  • 3 cups chopped pecans
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  1. Make shorbread: Heat oven to 375 degrees. Beat butter, sugar and salt in mixing bowl at medium speed until light and fluffy. At low speed beat in flour just until blended. Press dough into the bottom of an ungreased 15 x 10 jelly roll pan. Bake until top is golden, 15 minutes. Let cool for 5 minutes. Reduce oven temperature to 350.
  2. Make filling: Beat brown sugar, eggs and butter in a mixing bowl at medium speed just until blended. Stir in pecans, vanilla and salt. Pour the filling over the hot crust. Bake 20 minutes. Cool completely in the pan on a wire rack. Cut into crosswise into 1 1/2 inch strips at 2 inch intervals then cut diagonally to form diamonds. Makes about 54 bars.
I often make these at the holidays.