Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving two sides overhanging for easy removal. Spray parchment and pan with non-stick spray.
- In a mixing bowl, beat butter, vanilla, confectioners’ sugar, and salt until light and fluffy (2–3 minutes). Gradually mix in the flour until just combined. The dough will be crumbly.
- Press the shortbread mixture evenly into the prepared pan. Bake for 14–15 minutes until lightly golden. Let cool while preparing the topping.
- In a microwave-safe bowl, combine chopped chocolate, sweetened condensed milk, and butter. Microwave on low in 30-second intervals, stirring each time, until smooth and fully melted. Stir in vanilla extract.
- Spread the fudge mixture evenly over the cooled shortbread crust. Drizzle the salted caramel sauce on top, then sprinkle with toasted pecans.
- Refrigerate for about 2 hours or until firm.
- Remove from pan using the parchment overhang, cut into squares, and serve.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 35 minutes
- Servings: 16 squares
- Difficulty: Easy
Variations & Substitutions
- Use milk or dark chocolate instead of semi-sweet chocolate for a different flavor profile.
- Swap pecans for walnuts or almonds if preferred.
- Add a sprinkle of sea salt over the top for extra contrast with the sweetness.
- Use homemade caramel sauce for a richer flavor.
Serving Suggestions
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