1. Heat oven to 325°F 2. Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. 3. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. 4. Press dough evenly into 8-inch square baking pan lined with aluminum foil; prick with tines of fork every 1/2 inch. 5. Bake for 25 to 30 minutes or until golden brown. 6. Immediately cut into 20 sticks. Cool completely. 7. Place caramels and half & half in microwave-safe bowl. Microwave on HIGH, stirring twice, until caramels are melted (1 to 2 minutes). 8. Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. 9. Place onto waxed paper; let stand until set. ---------------------------------------------------------------------------
Nutrition
Ingredients
