Pecan Shortbread Ingredients:
1½ cups (170g) pecan chopped and toasted
226g butter, room temperature
½ cup (100g) granulated sugar
1/4 tsp salt
1 large egg yolk
1 tsp vanilla
2 cups (240g) flour
Caramel Ingredients:
1 can condensed milk
¾ cup (165g) brown sugar
113g butter, cubed
¼ cup (60ml) syrup or glucose
1 tsp vanilla
½ tsp salt
Ganache Ingredients:
56g chocolate, chopped
1 Tbsp plus 1 tsp cream
Method:
Line a 9 by 13 inch cake pan with parchment paper or foil, letting the excess hang over the edges of the pan.
Beat the butter on medium speed until creamy, about 1 minute.
Add the sugar and salt and continue beating until light and fluffy, about 3 minutes.
Add the egg yolk and vanilla and beat just until combined.
Reduce the mixer speed to low and add the flour a few tablespoons at a time, mixing just until combined.
Add 1 cup of the chopped pecans and mix just until incorporated.
Transfer the mixture to the prepared pan and press into an even layer.
Bake for 20 to 25 minutes on 180 degrees, until the edges are golden brown. Set aside and let cool.
Caramel: In a small saucepan over medium heat, whisk together the condensed milk, brown sugar, butter, syrup, vanilla, and salt. Cook, whisking constantly, until the mixture comes to a boil. Continue whisking until it reaches 107 degrees on a thermometer, about 5 minutes. The mixture will darken slightly in color, begin to thicken, and pull away from the edge. Pour the caramel over the shortbread base and smooth it out to the edges. Set aside to cool.
Ganache: Melt the chocolate and cream together. Pour the ganache over the caramel and smooth into an even layer. Break the reserved toasted pecans into pieces over the top.
Refrigerate for at least 4 hours or overnight. Cut into bars using a warm knife. Store bars in an airtight container in the refrigerator for up to 2 weeks.