• Preparation Time 15 minutes
  • Baking Time 65 minutes
  • Makes 36 squares
  • Freezing Excellent

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Ingredients

  • Topping
  • 2 cups whole pecans
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
  • Shortbread
  • 2 cups butter, softened
  • 1 cup sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup corn starch

Serving Size: 36 squares

Directions

Serving Size: 36 squares

  • Preheat oven to 350°F (180°C). Place pecans on baking sheet and bake in preheated oven, 8-10 minutes. Set aside.
  • Grease a 9” x 13” (23 cm x 33 cm) baking dish and line with parchment paper, overlapping two sides for easy removal.
  • 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.
  • Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
  • Press dough evenly on bottom and up the sides of prepared baking dish. Bake in preheated oven, 45-50 minutes.
  • 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.

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