For the Short Bread

1.  Pre-heat oven to 375°F.
2. Line a 9×13 – inch baking dish with parchment paper, spray with cooking spray and set aside.
3. In a medium bowl mix butter, flour, powdered sugar and salt with a pastry cutter or spatula.
4. Pat mixture into the prepared dish into one even layer.
5. Sprinkle a thin layer of chopped pecans into the shortbread layer and press down with your hands.
6. Bake for 20 minutes.
7. Remove from oven and set aside until other layers are cooked.

For the white fudge layer

1. In a medium sized sauce pan, over medium heat, add heavy cream, sugar, salt and karo syrup and mix.
2. After mixture comes to a boil, turn heat down to medium-low heat.
3. Constantly stir until mixture reaches 235°F.
4. Remove from heat and pour into  a heat protected bowl and add butter and vanilla.
5. Beat with a hand mixer for 7 minutes on high, until creamy and set aside.

For the Caramel

1. In a medium sized sauce pan, melt the butter over medium heat on stove top.
2. Add heavy cream, sugar and light corn syrup and stir constantly until mixture boils.
3. Turn heat down to medium-low heat and continue to stir until mixture reached 240°F.

Assembly

1. Pour the fudge on top of the shortbread layer and spread evenly and let set for 10 minutes.
2. Then, pour the caramel over the fudge layer and spread evenly and sprinkle with chopped pecan pieces.
3. Allow to completely cool about 2 hours and ENJOY!