1recipe Vanilla Bean Salted Caramel Sauceroom temperature
1/2cupsemi-sweet or dark chocolate chips
1tablespooncoconutcanola, or vegetable oil
Spread the shortbread rounds across a large baking sheet or platter. Prepare the caramel sauce and let it cool to room temperature. Combine the chocolate chips and oil in a small glass bowl or measuring cup. Heat in the microwave at 50% power for 90 seconds. Stir and heat an additional 30 seconds only if needed. Stir until smooth.
Pour 1 teaspoon of caramel over each shortbread round. Sprinkle with pecans. Drizzle with chocolate. Refrigerate for 20 minutes, until the chocolate is firm. The cookies will keep nicely in the refrigerator for 2-3 days. Store any remaining caramel sauce or chocolate sauce in airtight containers in the refrigerator. Enjoy!
These cookies can be made with original or gluten free shortbread rounds. Store-bought caramel sauce can be substituted for the homemade sauce listed in the recipe.
Shortbread Turtle Cookies https://barefeetinthekitchen.com/chocolate-caramel-shortbread-recipe/