1
: Preheat oven to 350°F (180°C). Place pecans on baking sheet and bake in preheated oven, 8-10 minutes. Set aside.
2
: Grease a 9” x 13” (23 cm x 33 cm) baking dish and line with parchment paper, overlapping two sides for easy removal.
3
: Shortbread: Beat butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2-3 minutes.
4
: Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
5
: Press dough evenly on bottom and up the sides of prepared baking dish. Bake in preheated oven, 45-50 minutes.
6
: Topping: Combine toasted pecans and caramel flavoured sauce in a medium bowl. Spread over hot crust. Return to oven and continue baking for an additional 12-15 minutes. Cool on wire cooling rack in baking dish. Once cooled, lift from baking dish and cut into squares.