Caramel Pecan Shortbread
(Courtesy of All Recipes)
Ingredients:
PAM® Original No-Stick Cooking Spray
2 cups Ultragrain® all-purpose flour
1/2 cup granulated sugar
1/4 tspn salt
1 cup Fleischmann's® unsalted stick
1 (14 ounce) package caramels, unwrapped
1 TBspn reduced fat (2%) milk
1 cup semisweet chocolate morsels
1 1/2 cups pecans halves
Directions:
Preheat oven to 350
Line a 15x10x1 inch jelly roll pan with aluminum foil
Spray foil with cooking spray
Place flour, sugar, salt and Fleischmann's in a food processor
Pulse until dough forms ball
Press dough evenly onto prepared jelly roll pan
Bake for about 30 minutes or until light golden brown
Cool 10 minutes
Place caramels and milk in a microwave safe bowl
Microwave on HIGH for 2 minutes
Stir until smooth
Spread evenly over crust
Place chocolate in microwave safe bowl
Microwave on HIGH for 1 1/2 minutes
Stirring ever 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 a long knife into 48 bars
Store in an airtight container
**FOOTNOTES**
If you do not have a food processor, use a pastry blade to cut up the Fleischmann's into the flour mixture to make fine crumbs
Press firmly onto prepared pan
Spray PAM® on knives, spatulas, food processor blades to make clean-up easier
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