Prep Time
1 Hour
Cook Time
2 Hours
Yield
48 servings (1 bar each)

Pecans, chocolate and caramel atop a shortbread cookie crust

How to Make It

Step 1

Preheat oven to 350°F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.

Step 2

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.

Step 3

Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.

Step 4

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.

Step 5

Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.

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