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Topping:
2 cups whole pecans
1 can (300 mL) Caramel flavoured sauce
Shortbread:
2 cups softened butter
1 cup sugar
3 1/4 cups flour
1/2 cup corn starch
1. Preheat oven to 350•F. Place pecans on baking sheet and bake in preheated oven 8-10 minutes. Set aside.
2. Grease a 23cm x 33cm baking dish and line with parchment paper, overlapping 2 sides for easy removal.
3. SHORTBREAD: Beat butter in a large bowl using an electric mixer. Add sugar and continue beating until completely combined.
4. Combine flour and corn starch in a separate bowl. Add to butter mixture and mix well.
5. Press dough evenly on bottom and up the sides of a prepared baking dish. Bake in preheated oven for 45-50 minutes.
6. TOPPING: Combine toasted pecans and caramel sauce in a bowl and spread over hot crust. Return to oven and continue baking for another 12-15 minutes. Cool.
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