Time to start that holiday cookie baking! With only 24 days left it’s time to make those treat for gift giving. This is such a great cookie it make a lot 3 to six dozen depending on how you slice them. It also taste delicious! The crisp shortbread cookie with the chewy caramel and topped off with chocolate and pecans. Yum! What more could you ask for! I mean really it a great treat and you have plenty for gift giving. That’s if there’s and left when your family gets hold of them. See you tomorrow with another great cookie idea. Enjoy!
- 1 1/2 cup butter, softened and divided
- 2 cups all-purpose flour
- 3/4 cup rice flour I have use brown and white and both work great
- 1/2 cup granulated sugar
- cooking spray for spraying the pan(14 oz. can sweetened condensed milk
- 1/4 cup Lyle’s golden syrup or corn syrup
- 1 cup packed light brown sugar (or I have used dark in a pinch)
- 1 1/2 cup semisweet chocolate morsels
- 1 cup pecans coarsely chopped
in the bowl of a food processor or blender place 1 cup butte, flours and granulated sugar and pulse 10 to 15 times until crumbly. Line a 10 X 15 cake pan with aluminum foil and spray with cooking oil spray. Press the dough in to the pan and bake at 350°f for 18 to 20 minutes.
In a medium-sized heavy bottom sauce pan on l to low heat place the remaining 1/2 cup butter, the brown sugar, sweetened condensed milk and syrup. Stirring constantly for 25 to 30 minutes until thickened and caramel colored. Pour over baked shortbread dough spread all the cookie gets covered. Chill for 30 minutes or until caramel has set.
In a microwave safe glass bowl heat chocolate morsels for 1 minute on high. Stir chocolate until fully melted and spread over caramel sprinkle with pecans. Chill for 30 minutes until chocolate set then slice into 2 inch squares or slice squares in half to make triangles. Makes about 6 dozen squares or 12 dozen triangles.