Caramel Pecan Pie Squares
Ingredients
- Shortbread:
- 2 cups (500 mL) butter, softened
- 1 cup (250 mL) sugar
- 3 1/4 cups (800 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) corn starch
- Topping:
- 2 cups (500 mL) whole pecans
- 1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
Directions
Step 1:
Preheat oven to 350°F (180°C). Place pecans on baking sheet and bake in preheated oven, 8-10 minutes. Set aside.
Step 2:
Grease a 9” x 13” (23 cm x 33 cm) baking dish and line with parchment paper, overlapping two sides for easy removal.
Step 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.
Step 4:
Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
Step 5:
Press dough evenly on bottom and up the sides of prepared baking dish. Bake in preheated oven, 45-50 minutes.
Step 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.