A Yummy Nutty Treat

Every year I like trying a new holiday treat, sometimes even more than one! This recipe for Salted Pecan Shortbread Squares caught my eye this week, and after making one batch, we decided we'll definitely make some more!! While there is a shortbread crust, these are really not cookies but candies. That's okay, particularly when part of a Christmas cookie/candy platter.

Salted Pecan Shortbread Squares

• 3/4 cup flour
• 1/2 cup powdered sugar
• 1/4 cup cornstarch
• 1/2 teaspoon sea salt
• 1/2 cup butter or margarine
• 2 cups pecans, chopped 
• 6 more tablespoons butter
• 3/4 cup brown sugar
• 1/4 cup corn syrup
• 1/4 teaspoon more sea salt
• 1/4 cup milk chocolate chips
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Combine the flour, powdered sugar, cornstarch and 1/2 teaspoon salt in a food processor and whir until mixed. Add 1/2 cup butter and process until crumbly. Press into a 9x13 pan that has been lined with foil. Bake at 350 degrees F for 10 minutes. At the same time, toast the pecans by placing them in another pan in the same oven for 10 minutes. 

Melt the 6 tablespoons butter in a saucepan. Add the brown sugar, corn syrup, and 1/4 teaspoon salt. Bring to a rolling boil, then remove from the heat. Stir in the chocolate chips to melt, then the cream and vanilla and mix until smooth. Add the toasted pecans, then pour over the shortbread crust.

Bake an addition 12 minutes. Cool completely in the pan on a wire rack. Lift out by the foil, then cut into squares.

Note: The original recipe was for twice this amount, baked in two 9x13 pans. Also, it was a bit difficult to spread the filling with coarsely chopped nuts, so the next time I make this, I'm considering sprinkling them on the crust, maybe even with the chocolate chips, then pouring the caramel mixture over that.

This recipe using graham crackers as a base showed up on my FaceBook feed; it looks quite similar, so maybe we'll give it a try as well. We did try it, and it was way too cloyingly sweet!

Graham Cracker Toffee

• 2 sleeves graham crackers
• 1 1/4 cups butter
• 1 1/4 cups brown sugar
• 2 1/2 cups pecans, chopped
• 1 teaspoon vanilla
• 3/4 cup mini chocolate chips

Line a 10x15x1" pan with the graham crackers (on a silicone mat or parchment paper) and set aside.

Melt the butter in a saucepan; add the brown sugar. Boil for 2 minutes, then stir in the pecans and vanilla. Pour over the graham crackers.

Bake for 10 minutes at 350 degrees F. Remove from oven and sprinkle the chocolate chips on top. Cool thoroughly, then cut into squares.