Pecan Caramel Millionaire's Shortbread Recipe - Food.com

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Pecan Caramel Millionaire's Shortbread

By McCarthy on July 28, 2010

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Ingredients:

Servings:

125 g butter, softened
2 tablespoons peanut butter, smooth
75 g sugar, caster
75 g cornflour
175 g flour, plain
200 g sugar, caster
125 g butter
2 tablespoons golden syrup
75 g liquid glucose
75 ml water
400 g sweetened condensed milk (can)
175 g pecans, roughly chopped
75 g chocolate, plain dark
1 tablespoon butter

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Directions:

Prep Time: 0 mins

Total Time: 1 hr

1 Preheat the oven to 180C/350F/Gas 4 10 minutes before baking. Lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
2 Cream together the 125 g butter, peanut butter 75 g caster sugar until light. Sift in the cornflour and flour together and mix in to make a smooth dough.
3 Press the mixture into the prepared tin and prick all over with a fork. Bake in the preheated oven for 20 minutes, until just golden. Remove from the oven.
4 Meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
5 Stir constantly over a low heat without boiling until the sugar has dissolved. Increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
6 Remove the saucepan from the heat and add the pecans. Pour over the shortbread base immediately. Allow to cool, then refrigerate for at least 1 hour.
7 Break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
8 Place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. Leave until melted, then stir together well.
9 Remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. Leave to set, cut into squares and serve.

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About This Recipe

Pecan Caramel Millionaire's Shortbread

By McCarthy

on July 28, 2010
ID #433826

Taken from 'Baking and Desserts' cook book - Tasty Tip ; Any type of nut can be used in this recipe. Why not try replacing the pecans with a variety of chopped walnuts, almonds and brazil nuts.

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