Turtle Pecan Millionaire Shortbread Bars

Shortbread

• ¾ cup butter, room temperature
• ½ cup confectioners’ sugar
• 1 tsp vanilla
• 1 ½ cups flour
• ¼ tsp salt

Caramel

• 1 14-oz cans sweetened condensed milk
• 7 Tbsp unsalted butter cut into Tablespoon-sized pieces
• ½ cup light brown sugar packed
• 2 ½ Tbsp light corn syrup
• ½ tsp salt
• ½ tsp vanilla extract
• 1 cup chopped pecans

Chocolate Ganache

• 1 cup semisweet chocolate chips
• ¼ cup heavy cream
• Optional: chopped pecans and flakey sea salt

Shortbread

Preheat oven to 325° F (350° F for Naturals® uncoated 9” Square Cake Pan*). In a separate bowl, combine flour and salt. Cream butter until light and fluffy. Slowly beat in confectioners’ sugar, then vanilla. Add flour and mix until flour is moistened. Dough should not be dry but also not sticky to the touch. Press dough evenly in Brilliant Nonstick 9″ Square Cake Pan.

Tip: lay a sheet of plastic wrap over dough to press into pan without the dough sticking to your fingers. Remove plastic wrap before baking.

Poke the entire surface with a fork and bake for 22 minutes or until lightly browned. Let cool in pan for about 10 minutes before adding the caramel.

Caramel

Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium saucepan over medium heat. Stir frequently until butter is melted and mixture is smooth. Continue stirring until it begins to boil- this may take several minutes.

Once boiling, reduce heat to a simmer (slow bubbles). Stir constantly for 10–15 minutes, until mixture thickens and turns a deep caramel color. It should begin pulling away from the sides of the pan as you stir. Optional: use a candy thermometer to reach 225°F.

Remove from heat. Immediately stir in vanilla and chopped pecans. Pour evenly over cooled shortbread layer. Use a spatula or butter knife to spread if needed. Let caramel set at room temperature for several hours, or refrigerate for 1 hour before topping with chocolate.

Chocolate Ganache

Add chocolate and heavy cream to a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until cream is warm and chocolate begins to melt. Stir until smooth and glossy. Pour ganache over the set caramel layer and spread evenly with a spatula. Sprinkle with extra pecans and flaky sea salt. Chill for at least 30 minutes before slicing and serving.

Notes:

• For tree nut allergies, simply omit pecans and follow the recipe as written.
• If baking in an uncoated aluminum pan, we recommend prepping with baking spray before layering or use parchment paper. Bake at 350° F for similar amount of time.