Sort ingredients
denise70460
QR Code
Listen
Pdf
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add flour and salt, mixing until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes, until lightly golden. Let cool slightly.
In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring until smooth and melted. Pour the caramel over the baked shortbread layer, spreading evenly. Sprinkle chopped pecans on top.
Sprinkle chocolate chips evenly over the caramel layer. Return the pan to the oven for 1–2 minutes, just until the chocolate softens. Use a spatula to spread the melted chocolate into an even layer.
Refrigerate the bars for 1–2 hours, until set. Lift the bars from the pan using the parchment overhang and cut into squares.