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1
Preheat the oven to 300u00b0F. In a bowl, sift together the flour, cornstarch, icing sugar and salt. Set aside. In a larger bowl, beat the butter. Dump in half the flour mix and stir until almost combined. Add the rest of the flour mix and stir until just combined.
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2
Press the dough into a ungreased 8 x 8 inch pan (see note below). Bake for 20 minutes, until it starting to look dry on the top but not golden or coloured.
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3
While this is cooking, beat together the egg, brown sugar and caramel sauce. Fold in the coconut and pecans. Spread the Nutella over the hot crust. I let it sit on the crust so it loosens, then I spread it around. Pour the pecan mixture over top of the Nutella. Return the pan to the oven for about 20 to 25 minutes, until the pecan mixture looks pretty set. Remove from the oven. Immediately run a knife around the edges. Allow to cool completely then slice into squares and enjoy!
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4
Note: My pan is boss. It is has a removable bottom. This is a life saver. Instead of having to panic about lifting things out of it or trying to get them from sticking, all I have to do it pop it out. If you do not possess this, perhaps line the pan with parchment paper or butter it up to make your life a little easier. Or be a rebel, and do not do a thing and eat it straight from the pan. You have my respect either way.
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5
Adapted from my favourite shortbread and very loosely from beloved Buns in the Oven's Chocolate Caramel Pecan Shortbread Bars.
