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Foodrhythms

About Recipe

This Saturday is brought to you by Enbrighten. You guys, I love my Saturdays. Having said that, let me also state that I have a job that I love and enjoy doing every day of the week. BUT. Saturdays are something special.

Ingredients

1 ½ cups flour

½ cup powdered sugar

¼ cup finely ground pecans

¾ cup butter softened

1 can dulce de leche

1 ½ cups chocolate chips

1 cup roasted pecans

sea salt

Cooking Procedure

1

n n n To finely grind pecans, place ¼ cup chopped pecans in a blender or food processor and process until pecans become like flour. Remove and add to bowl with flour and powdered sugar. Whisk together.n n n n Cut butter into tablespoons and add to the flour mixture. Use a pastry cutter to cut the butter into the mix until it because like coarse sand.n n n n Line an 8x8 dish with parchment paper and press the flour and butter mixture into the bottom of the pan. Bake at 350 for 20 minutes. Remove from oven.n n n n Spread pecans on a cookie sheet and place in the oven and roast for 5 minutes. Remove and let cool.n n n n Pour dulce de leche into a medium sauce pan and bring to a low boil, stirring continuously for 2 minutes then remove from heat.n n n n Pour over shortbread and let sit for 15-20 minutes until the caramel has cooled and set (I placed mine in the fridge to chill faster).n n n n In a microwave safe bowl, pour chocolate chips and microwave in 30 second intervals until melted. Let cool slightly before pouring over caramel.n n n n Once the chocolate has cooled, spread over caramel and top with roasted pecans. Sprinkle with sea salt and let sit for 3 hours until caramel and chocolate has set.n n n n Remove from pan, slice and serve.n nn

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