As part of the #SettlementCookbookChallenge I am doing with family and friends around the country, I set out to make Spritz Cookies yesterday. Sadly, after the first load of the spritz gun, it broke. Curse you Wilton! So I was sitting on a batch of shortbread-like dough and no cookie gun.
Thankfully, I am usually chock full of creative ways to cook. And I had some caramel, pecans and chocolate. I also have a very willing baked goods tester at church. So…
Salted Caramel Chocolate Pecan Pie
1 cup butter, room temperature
1/2 cup sugar
2 cups flour
1 tsp vanilla (not in the original recipe)
1/2 cup caramel sauce
1 cup pecans
1/2 cup chocolate chips
1/2 tsp coarse sea salt
1. Cream the butter, sugar, egg and vanilla until nice and light.
2. Gradually add the flour until a dough forms.
3. Refrigerate for 30 minutes or more.
4. Roll the dough out and place into a tart pan.
5. Bake at 400 for 10 minutes.
6. Remove from the oven and spread crust with caramel. Be careful so you don’t tear the crust.
7. Sprinkle with salt and then top with pecans and chocolate chips.
8. Bake at 375 for 30 minutes until the crust is golden brown.
I baked a lot yesterday and I am kind of done with cookies for a while. But I will admit that this was my breakfast. It was so wonderful. WONDERFUL! The salt and caramel. The shortbread crust.
Feel free to make this in a rectangular pan and cut into bars. I will probably do that for a party I am going to later this week. You could also use almond extract instead of vanilla and top with chopped almonds. Dried fruit would also be a nice touch, instead of the caramel. So many options for this tasty treat!