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Caramel Pecan Shortbread Bars




Source of Recipe


ConAgra Foods


List of Ingredients




2 cups all-purpose flour
1 pinch salt
1/2 cup granulated sugar, plus 2 tablespoons
1-3/4 cups Parkay� Original-stick, divided
1 cup raisins
2 cups pecan halves or walnut halves
8 1-ounce bittersweet chocolate squares
3/4 cup light brown sugar
8 ounces sweetened condensed milk
3 tablespoons light corn syrup


Recipe



Preheat oven to 350�F. Grease well a 12-inch x 8-inch jelly roll pan.
Place the flour, salt, sugar and 1 cup of Parkay into a food processor and pulse until dough forms a ball. [Or, using your fingertips, rub the Parkay into the flour, sugar, and salt, until it resembles fine crumbs.] Press the mixture in the jelly roll pan. Sprinkle with raisins and press them slightly into the dough. Bake 35 minutes or until golden brown. Let cool.
To make the caramel, combine the remaining Parkay, brown sugar, condensed milk, and corn syrup into a nonstick saucepan and heat gently, do not boil. Be sure the sugar is melted. Whisk thoroughly together. Remove from heat.
Spread the nuts across the cooked shortbread base. Then pour over the hot caramel mixture. Smooth with a spatula and chill until firm.
Melt the chocolate gently in a microwave proof bowl, stirring every 30 seconds, until smooth. Pour the chocolate over the chilled caramel and smooth with a spatula. Let cool again. Cut with a dry, warm knife into bars.