Caramel Pecan Shortbread

• 3/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 28 caramels
• 6 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners' sugar
• 3/4 cup finely chopped pecans
• 1 cup (6 ounces) semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• Pecan halves

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased
3. .
4. Bake at 325u0b0 for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
5. For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.
6. For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes.
7. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

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Taken from www.tasteofhome.com/recipes/caramel-pecan-shortbread/ (may not work)