Recreate Starbuck’s own Salted Caramel Sweet Squares using my printable copycat recipe here: https://faithfulprovisions.com/2011/12/13/starbucks-salted-caramel-sweet-square-like-starbucks/
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Do you have a recipe for these sweet and salty bars?
Here’s my copycat recipe for Starbucks Salted Caramel Sweet Square: https://faithfulprovisions.com/2011/12/13/starbucks-salted-caramel-sweet-square-like-starbucks/
Hi Kelly – thanks for the recipe. I noticed that Lauren’s recipe (further below) is similar but includes a great deal more pretzels and pecans than your recipe. Did you try Lauren’s? I can’t wait to make this for Christmas — yum!
Hi again
Tried it and don’t like it. The Starbucks version has a Skor-bar taste to it that these don’t. These are also waaaay too chewy.
Diane…
When you say “tried it and don’t like it” do you mean Kelly’s recipe above, or Lauren’s that you refer to in your first post? Wanting to make these but don’t wanna risk it if it’s not a great recipe after all!
I am also looking for this recipe. Please find one for us.
These are delicious, and I am also searching for a recipe….especially for the filling (caramel chocolate with pretzels). Thanks!
I want the recipe so bad! They are sooooooo good!
they r soo scrumdidilyumous nothin like em please send receipe.
i would love to make these! anyone have the recipe?
No recipe yet. If any of us locate it, lets post it here for the others.
Thanks.
I love these, they are the best new treat Starbucks has made! please post recipe if anyone finds it 😉
would love a recipe of this too! amazing treat!
These are habit forming – can’t find a recipe anywhere – please find one and post it someone 🙂
OK, I have cobbled together afew recipes from marthastewart.com to create these goodies!
Below are the three recipes I used, as well as the adapation I made to create a home-made version of this Starbucks treat:
Pecan Caramel Shortbread: http://www.marthastewart.com/343401/pecan-caramel-shortbread
Caramel for Cookies: http://www.marthastewart.com/284064/caramel-for-cookies
Simple Chocolate Fudge: http://www.marthastewart.com/284218/simple-chocolate-fudge?czone=food/christmas-candy-cnt/candy-recipes
Here are the adaptations to the recipes:
When making the Pecan Shortbread bars recipe, I used a 13×9 baking pan and laid down the parchment paper so it went up a bit over the sides of the pan (makes it easier to take out to cut later on).
I replaced half of the pecans with thin pretzels, which I broke up a bit with my hands.
When I made the caramel for the short I did not let the caramel reach 300 degrees (hard crack), but let it reach 270 degrees (soft crack). I also reserved some of the caramel on the side to make the salted caramel ribbon on top.
After completing the recipe for the bars, I made the fudge recipe and just poured it on top of the pecan/pretzel/caramel layer. -The amount of time it takes to make the fudge is the perfect amount of time to let the bars cool.
I then warmed up the caramel I reserved earlier, threw in two pinches of sea salt and poured it over the fudge layer. I took a knife and gently ran it through the salted caramel ribbon to make sure every piece would get a bit of the salted caramel flavor. I also took another pinch of sea salt and sprinkled it on top.
I let the whole thing set up for about an hour and then removed it from the pan so I could easily cut it up into petite-sized squares.
Enjoy!
Thank you Renee for posting your recipes and instructions. I am going to try them. I have searched high and low for the recipe from Starbucks and it is not out there on the web, yet. Maybe in time.
Thanks for helping us all out. If I ever find the recipe, I will post it here.
Louanna
OMWord…
You have been working on our behalf in a BIG way!
Thank you so much!
You rock!
I would also love to get my hands on this recipe, These bars are delicious and the recipe would be a nice addition to my sweet treat repertoire! 🙂
I was going to make up my own way around to get these– but you all have started my path. Thank you for posting and as you all test, post your results. I will post mine as I get to it. 🙂
Thanks again
Quick and Easy Version ~ Starbucks Salted Carmel Sweet Squares
These taste identical!! Here you go and enjoy…
Ingredients for Crust , Carmel and Pretzels
1/3 C packed brown sugar
1/4 C butter or stick margarine, softened
1 tsp vanilla extract
1/4 tsp salt
3/4 C all-purpose flour
Cooking spray
4 Tbsp fat-free milk
80 small soft caramel candies
1 tsp vanilla extract
1 1/2 C finely chopped pecans
2 C of crushed pretzels
Ingredients for Chocolate Fudge
1 2/3 C granulated sugar
2/3 C Evaporated Milk
2 Tbsp butter
2 C Miniature marshmallows and
2 C Semi Sweet Chocolate Chips
1 tsp Vanilla
Preparation
Preheat oven to 375°.
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 carmel 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, carmel 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 carmel 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.
YUMMY !!!!! =D
Sorry I didn’t scroll down far enough to see you found the same recipe. Gourmet Sleuth.com???
I made this recipe and the taste IS very close, the only problem I had was the caramel and fudge layer were really thick (I made them in an 8X8 pan), should it be a larger pan and double the crust or decrease the measurements for the top layers?
I FOUND IT!!!!!!!!!!!!
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 squar
Made these and mine too were too thick. The chocolate layer was way a fudgy consistancy unlike the starbucks squares. I may try not letting the evaoporate milk just come to a boil then add the chocolate not the marshmellows. I too would use a much bigger pan to thin them out. I couldnt come close to using all the pretzels and pecans this recipe called for. I will give you an update when I figure out what works. But thank you so much for giving me more than a headstart on these delicous treats.
Thank you so very much.
Ginna, have you tried my recipe combo listed towards the beginning of this post? I made them this weekend for some girlfirends and they went crazy for them!
Renee, no I will try those. Thanks for the tips….
Haven’t tried this yet. Was trying to recall if in the starbucks version whether the pretzels were concentrated in the crust or throughout the fudge.
The chocolate is not fudge but ganache
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
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.
Also make caramel from scratch not caramel squares, makes a world of difference…
I will definitely try the ganache as it didn’t seem like fudge to
me either. Totally agree about the caramel too and it’s so easy to make!
I analyzed the chocolate topping. It does not have a strong chocolate taste. Therefore for the ganache, I suggest half white choclate and half semisweet or milk chocolate. The caramel layer should be dominant, not overpowered by the chocolate top.
I agree with the previous comments. The consistency of the chocolate when you bite into the square is much more like a ganache (i.e., softer) than fudge. Also, caramel squares and marshmallows are artificial, manufactured foods. Caramel square candies are made primarily from corn syrup; and marshmallows are just sugar and gelatin. I would never use them for baking homemade goods.