Pine Nut Caramel Shortbread

PREP:  30 Minutes  BAKE:  20 Minutes

Cake Ingredients:

1 cup + 2 tablespoons Butter (softened)

3/4 cup Packed Brown Sugar

3 cups All-Purpose Flour

1/2 teaspoons Salt

Filling Ingredients:

3/4 cup Butter (cubed)

3/4 cup Packed Brown Sugar

1/2 cup Honey

1/4 cup Sugar

3 tablespoons Heavy Whipping Cream

1/2 teaspoon Salt

2 cups Pine Nuts

3/4 teaspoon Vanilla Extract

Coarse Salt - Optional

Other Items Needed:

Large Bowl

Hand Mixer - Optional

15-in. x 10-in x 1-in Baking Pan

Wire Rack - Optional

Large Saucepan

Candy Thermometer

Let The Tastiness Begin...!

• In a Large Bowl, CREAM Butter & Sugar until Light & Fluffy.
• COMBINE Flour & Salt; gradually ADD to creamed mixture & MIX well.
• PAT onto the bottom of a Greased 15-in. x 10-in. x 1-in. Baking Pan.
• PRICK dough thoroughly with a fork.

• BAKE at 375 for 15-18 minutes or until golden brown.
• Reduce temperature of oven to 325.
• In a LARGE saucepan, COMBINE the Butter, Brown Sugar, Honey, Sugar, Cream & Salt.
• COOK, stirring occasionally, until Candy Thermometer reads 234 (soft-ball stage).
• REMOVE from the heat; STIR in Pine Nuts & Vanilla.

 

 

• SPREAD evenly over crust.

 

• BAKE for 20-25 minutes or until BuBbLy.
• Place pan on a Wire Rack.
• SPRINKLE the top with coarse Salt, if desired.
• Cool completely.
• CUT into bars.

 

MAKES:  4 DOZEN

* Store leftovers in an airtight container 

dévorer!