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Ingredients
| salted butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 1/4 cup |
| light brown sugar (packed): 2 Tbl (firmly packed) |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 3/4 tsp |
| salt: 1/4 tsp |
| candy caramels: 30 candies (unwrapped) |
| 2% milk: 1 Tbl |
| pecans (chopped): 1/2 cup |
Caramel Shortbread Sticks
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
20 serving(s)
Tags
- Heat oven to 325. Line 8 inch square baking pan with aluminum foil, extending foil over edges.
- Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
- Press dough evenly into prepared pan; prick dough with tines of fork every 1/2 inch. Bake for 25 to 30 minutes or until golden brown. Lift cookies from pan using aluminum foil. Immediately cut into 20 sticks. Cool completely.
- Place caramels and half & half in microwave-safe bowl. Microwave on high, stirring twice, until caramels are melted. Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. Place onto waxed paper; let stand until set.