Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, November 29, 2010

Caramel Pecan Shortbreads

Cookie # 29 is:

Caramel Pecan Shortbreads

These cookie bars are very good....a tiny bit labor intensive but definitely good! If I were going to make them again, I would probably cut the bars a little larger than I did. I would also make an indentation in the center to hold the caramel filling a little better. Other than that...I wouldn't change a thing! They are VERY yummy!

Caramel Pecan Shortbreads

Preheat oven to 325 degrees
Line two baking sheets with parchment paper


¾ cup butter, softened
¾ cup powdered sugar
2 tablespoons evaporated milk
1 teaspoon vanilla
2 cups flour
¼ salt

In a large mixing bowl, cream butter and powdered sugar until light and fluffy. Beat in milk and vanilla. Add flour and salt gradually to butter mixture. Cover and chill for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness. Cut into 2 inch x 1 inch strips. Place 1 inch apart on cookie sheets.


28 caramels
6 tablespoons evaporated milk
2 tablespoons butter
½ cup powdered sugar
¾ finely chopped pecans

Combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from heat. Stir in the butter, sugar and chopped pecans. Cool for 5 minutes. Spread 1 teaspoon of filling over cooled cookies.


1 cup chocolate chips
3 tablespoons evaporated milk
2 tablespoons butter
½ cup powdered sugar
½ teaspoon vanilla
Pecan halves

Melt chocolate chips and milk in a microwave safe bowl. Heat until smooth. Stir in the butter, sugar and vanilla. Cool for about 10 - 15 minutes. Spread 1 teaspoon icing on each cookie. Top each cookie with a pecan half. Let stand until set. About 4 dozen cookies.

Let's get going on this!

Mix the butter and powdered sugar until fluffy.

Add the evaporated milk and vanilla.

Add the dry stuff. Then chill.

Melt the caramels with the evaporated milk.

Stir in the butter, pecans and 
powdered sugar. Let it cool.


Melt the chocolate then add the 
butter, vanilla and powdered sugar.

Give it a stir!

Roll out the dough.

Cut into bars. If I were doing these 
again, I'd cut them a little wider than seen here.

But they sure are purdy....

...and tasty!


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