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Caramel Pecan Shortbread Bars

Active Time: 2 Hour 0 Minutes

Total Time: 2 Hour 0 Minutes

Serves: 48


Caramel Pecan Shortbread Bars


  • Preheat oven to 350°F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
  • Place flour, sugar, salt and Fleischmann's in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.
  • Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.
  • Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.
  • Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.


Serving Size: 48 servings (1 bar each)
  • Calories 126kcal -
  • Total Fat 7g -
  • Saturated Fat 2g -
  • Cholesterol 1mg -
  • Sodium 33mg -
  • Carbohydrates 15g -
  • Fiber 1g -
  • Protein 2g -