INGREDIENTS
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Shortbread
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13 tbsp cold unsalted butter, cut into 1/2 inch square pieces
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1/2 cup granulated sugar
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1 1/2 tsp vanilla
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1/2 tsp salt
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8 1/2 ounces (2 cups) unbleached all purpose flour
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Praline Topping
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6 ounces chopped pecans
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1 1/2 cups sweetened flaked coconut
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3/4 cups unsalted butter, cut into pieces
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2/3 cup packed dark brown sugar
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1/4 cup light corn syrup
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1/4 tsp salt