Ingredients
1-1/2 cups all-purpose flour1 cup confectioners’ sugar1/2 cup cornstarch1 teaspoon sea salt1 cup cold unsalted butter, cubedFILLING:3/4 cup unsalted butter, cubed1-1/2 cups packed brown sugar1/2 cup dark corn syrup1/2 teaspoon sea salt1/2 cup milk chocolate chips1/4 cup heavy whipping cream1 teaspoon vanilla extract4 cups coarsely chopped pecans, toasted
Preparation
Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan.
Place flour, confectioners’ sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack.
For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts.
Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut each shortbread into 24 bars. Store in an airtight container.
