Instructions:
Make the Shortbread Base:
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the flour and salt and mix until just combined. Be careful not to overmix.
Press the dough evenly into the prepared baking pan.
Bake for 15-20 minutes, or until lightly golden brown. Let cool completely in the pan.
Make the Caramel Topping:
In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream.
Cook and stir constantly until the sugar has dissolved and the mixture comes to a simmer.
Remove from heat and stir in the vanilla extract.
Spread the caramel evenly over the cooled shortbread crust.
Sprinkle with chopped pecans.
Chill and Cut:
Refrigerate the bars for at least 30 minutes, or until the caramel has set.
Cut into squares and enjoy!
Savory vegetable tart: the recipe for a delicious one-dish meal and 9 tasty variations
These are so divine! Love how quick they are to make!
THE SLEEP-BOOSTING ELIXIR: BOILING BANANAS FOR A RESTFUL NIGHT’S SLEEP
Mixing rice water with toothpaste will yield a multi-purpose solution with surprising effects. Since I learned this tip, my husband has been very diligent in cleaning the house
SPICY STEAK FAJITAS
Title: Spaghetti in a Pan with 250g Mushrooms and Cheese – A Quick, Creamy, and Flavorful Dish Ready in 30 Minutes
Walking Taco Casserole
MILLION DOLLAR BARS
Casserole with Spinach and Potatoes: A Delight Inspired by Spain