Pecan and caramel shortbread bars

Other 30 Mins Prep · 45 Mins Cook

1. Preheat the oven to 180°C. Line a 23cm square baking pan with parchment paper, leaving extra paper on the sides to help lift the bars out later.
2. Cube 220g butter. In a mixing bowl, cream together the butter and caster sugar until the mixture turns light and fluffy. Add the all-purpose flour, cornstarch and salt to the bowl and mix until you have a crumbly dough. Using the back of a spoon, press the shortbread dough evenly into the bottom of the prepared baking pan.
3. Bake for 20-25 minutes, until the shortbread has a light golden colour around the edges. Once done, take it out of the oven and let it cool while you work on the pecan topping.
4. Roughly chop the pecans.
5. In a saucepan, melt 225g butter over a medium heat. Stir in the brown sugar, honey, heavy cream, vanilla extract and salt. Let the mixture come to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly. Add the chopped pecans to the mixture and mix well.
6. Pour the pecan topping evenly over the baked shortbread base, using a spatula to spread it out. Return the pan to the oven and bake for an additional 20-25 minutes, until the topping bubbles and becomes golden brown.
7. Allow the pecan shortbread slab to cool in the pan for approx. 10-15 minutes. Then lift it out of the pan and onto a wire rack. Allow it to cool completely.
8. Melt the semisweet-chocolate chips in a microwave for a couple of minutes, mixing every 30 seconds. Add the coconut oil. Alternatively, melt chocolate using the double boiler method. Drizzle the melted chocolate over the cooled shortbread slab and place in the fridge.
9. Once completely cool, slice the slab into squares or rectangles and serve.

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