Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/2 cup (100g) Granulated sugar
  • 3/4 cup (170g) Unsalted butter, cold and cubed
  • 1/4 tsp Salt
  • 1/2 cup (113g) Unsalted butter
  • 1/2 cup (110g) Packed light brown sugar
  • 1 can (14 oz) Sweetened condensed milk
  • 1 tsp Vanilla extract
  • 2 cups (225g) Pecan halves or large pieces
  • 1.5 cups (255g) Semi-sweet chocolate chips
  • 1 tsp Coconut oil
  • 1/4 tsp Flaky sea salt

Instructions:

  1. Preheat your oven to 180°C (350°F). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Pulse the flour, granulated sugar, salt, and 170g cold butter in a food processor until it looks like coarse sand.
  3. Press the mixture firmly into a lined 9x13 inch pan. Bake 15 minutes until the edges are just barely turning golden.
  4. Melt 113g butter and brown sugar in a saucepan over medium heat until it starts to sizzle and bubble.
  5. Whisk in the condensed milk and vanilla. Cook 3-5 minutes until the mixture thickens and turns a light amber color.
  6. Spread the pecan halves evenly over the par baked shortbread base.
  7. Pour the hot caramel over the pecans. Bake 15-20 minutes until the caramel is bubbling vigorously across the entire surface.
  8. Melt the chocolate chips and coconut oil together in the microwave in 30 second bursts until velvety and smooth.
  9. Drizzle the chocolate over the cooled caramel layer and spread with a spatula.
  10. Sprinkle with flaky salt and chill 2 hours until the chocolate provides a firm snap when pressed.