Pecans, chocolate and caramel atop a shortbread cookie crust
48 servings (1 bar each)
Preheat oven to 350°F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
Place flour, sugar, salt and Fleischmann's in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.
Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.
Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.
Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.