Lunch: Salted Pecan Shortbread Squares Recipe

Ingredients

1-1/2 cups all-purpose flour
1 cup confectioners' sugar
1/2 cup cornstarch
1 teaspoon sea salt
1 cup cold unsalted butter, cubed

Instructions

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 into bars. Store in an airtight container.

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