Tuesday, November 29, 2011

Caramel Pecan Pie Shortbread

I like to salvage as many ingredients as I can when I'm faced with a baking disaster.  As I've mentioned twice before, I failed at making pecan pie cookies for a bake sale.  I came up with the idea of using the pecan pie filling to make mini pecan pie cookies, which was another FAIL, but was able to use the remaining filling for caramel pecan pie shortbread.  The third time really  was a charm.  (Actually, I felt sick to my stomach just thinking about trashing $10 worth of pecans and good, quality chocolate). 

I can still remember how good the shortbread was in the lemon bar recipe I posted during my early blogging days, and wanted to whip up something quick the morning of Thanksgiving.   Less than 45 minutes later, I had these decadent bad boys packed and ready to go for our holiday lunch at my mom's house:

The shortbread was perfectly baked and the filling was to die for.  It was surprisingly chewy and had the slightest hint of cinnamon.  Not too sweet and not to bitter (I used extra dark cacao baking chips and used the remainder of my semi-sweet chips) Mmm....another recipe that is up for the dessert menu for Christmas.  :)  
Caramel Pecan Pie Shortbread
adapted from Baker's Royale and Tita Terry's Lemon Bar Recipe

Caramel Pecan Pie Filling from Baker's Royale: 
1 cup pecans, toasted and chopped
4 ¼ oz  chocolate, 65% cacao, melted
1 tablespoon of corn syrup
¼ cup heavy cream
½ teaspoon cardamom (I used cinnamon)
not called for in original recipe, but I did use about two tablespoons of caramel sauce
not called for in original recipe, but I added 1/2 tsp fleur de sel
Shortbread recipe:
1/2 c butter
1 1/3 c unsifted flour
1/4 c sugar

Mix crust ingredients low speed til blended.  Pat into greased 8" square pan.  Bake at 350 near center open rack for 15-20 min. 

Pour caramel pecan filling over crust, return to oven 18-20 min or til set. 

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