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Recipes
Starbucks Salted Carmel Sweet Squares
Starbucks Salted Carmel Sweet Squares
Starbucks Salted Carmel Sweet Squares
Quick and Easy Version of the Starbucks Salted Carmel Sweet Squares. According to the contributor these taste identical to the real thing!
Recipe By:
Domestic Diva
Prep
30 min
|
Total
1hr 0min
|
Serves
50-60
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Ingredients
Crust Carmel and Pretzels:
1/3
cup
packed brown sugar
1/4
cup
butter or stick margarine, softened
1
teaspoon
vanilla extract
1/4
teaspoon
salt
3/4
cup
all-purpose flour
Cooking spray
4
tablespoons
fat-free milk
80
small
soft caramel candies
1
teaspoon
vanilla extract
1 1/2
cup
finely chopped pecans
2
cups
of crushed pretzels
Ingredients for Chocolate Fudge:
1 2/3
cups
granulated sugar
2/3
cup
evaporated milk
2
tablespoon
butter
2
cups
miniature marshmallows and
2
cups
semi sweet chocolate chips
1
teaspoon
vanilla
Instructions
Preheat oven to 375F
Beat the first 4 crust ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour to sugar mixture, stirring until well-blended. (Mixture will be crumbly.) Firmly press mixture into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 375° for 15 minutes.
While crust is baking, combine milk and caramel candies in a medium sauce-pan. Place over low heat; cook until candies melt, stirring occasionally. Stir in 1 teaspoon vanilla; remove from heat.
Remove the crust from oven. Pour the caramel mixture (reserve some caramel to swirl on top) evenly over hot crust. Sprinkle with pecan and pretzel mixture. Bake at 375° for 15 minutes. Cool completely on a wire rack.
Once crust, caramel and pecan pretzel mixture are cooled, start making Fudge.
Combine sugar, evaporated milk and butter in a saucepan. Bring to a rolling boil over medium heat, stirring constantly (or just about). Boil 4 minutes. Remove from heat then stir in marshmallows and chocolate chips. Stir until melted and combined. Add vanilla and stir.
Pour fudge mixture on top of cooled crust mixture, then warm reserved caramel in microwave and add a pinches of salt and drizzle over the fudge layer. Take knife and gently run it through the salted caramel ribbon to make sure its swirled throughout. Chill, set and cut into squares.
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