Made with caramel pecan candies and regular pecans and drizzled with white and dark chocolate, these shortbread squares make the perfect accompaniment to your afternoon cuppa.
- Prep time 25 minutes
- Total time 1 hour & 45 minutes
Preheat oven to 300°F. Line 9-inch square cake pan with parchment paper.
In bowl, using hand mixer on low speed, beat together butter, icing sugar, vanilla and salt just until combined. Increase speed to medium; beat until light and fluffy, 4 to 5 minutes. Stir in flour and all but 2 tbsp each of the caramel pecan candies and pecans just until combined.
Press dough into bottom of prepared pan, smoothing top; sprinkle with reserved caramel pecan candies and pecans, pressing gently to adhere.
Using sharp thin knife, score surface of dough into 25 squares; with fork, prick each square several times. Refrigerate until firm, about 30 minutes.
Bake until firm and light golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Drizzle with white chocolate and dark chocolate (if using); refrigerate until set, about 20 minutes. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Test Kitchen Tip: Leave parchment paper overhanging on two sides of the pan when lining. This gives you built-in handles, making removing cooled shortbread from the pan a cinch.
CHANGE IT UP:
CHOCOLATE GINGER SHORTBREAD SQUARES
Omit white chocolate and dark chocolate. Substitute chocolate-covered caramel pecan candies and pecans with 1/3 cup chopped crystallized ginger and 100 g chopped dark chocolate, reserving 2 tbsp of each to press over top before refrigerating.
CRANBERRY ORANGE SHORTBREAD SQUARES
Omit white chocolate and dark chocolate. Beat 1 tbsp finely grated orange zest into butter mixture. Substitute chocolate-covered caramel pecan candies and pecans with 1/2 cup dried cranberries, reserving 2 tbsp to press over top; sprinkle with 1 tbsp coarse sugar before refrigerating.
Makes 25 squares.
Nutritional facts PER SQUARE: about
- Fibre 1 g
- Sodium 53 mg
- Sugars 4 g
- Protein 2 g
- Calories 112
- Total fat 5 g
- Potassium 35 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 4
- Folate 10
- Calcium 1
- Vitamin A 2