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Pecan Caramel shortbread fingers

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“A wonderful dessert cookie with some ice cream. Don't be discouraged by this recipy. It is worth the time and effort. I haven't come across anyone who likes pecans and doesn't like this recipy. It came from a Martha Stewart magazine. Cook time does not include cooling of crust or finished cookie.”
1hr 5mins
4 dozen

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Grease a 10x15 inch baking pan and set aside.
  3. Toast pecans until fragrant.
  4. Cool and chop roughly, set aside.
  5. Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
  6. Press dough evenly into prepared pan.
  7. Bake until golden 10-12 min.
  8. Cool on rack.
  9. In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
  10. Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
  11. Reduce heat to medium, cook stirring occasionally until all sugar is melted.
  12. It sould be a deep golden color (candy thermometer reading 300F).
  13. While stirring pour cream slowly down the side of the pan.
  14. When the cream is mixed remove pan from heat and add pecans.
  15. Pour carmel filling over the shortbread crust and return to oven for about 12 min.
  16. until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
  17. Cool on wire rack and cut into bars or 1x3 inch"fingers".

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