Salted Caramel Sweet Squares

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2015 04Apr Recipes-Squares FeatureCrust Ingredients

  • 1/3 cup brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • cooking spray

Caramel Ingredients

  • 2 14-oz bags caramel pieces
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, chopped
  • 2/3 cup pretzels, crushed

Fudge Ingredients

  • 1 1/3 cup sugar
  • 3/4 cup evaporated milk
  • 2 tablespoons butter
  • 2 cups marshmallows
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Crust Directions

  1. Preheat oven to 375 degrees. Spray an 8×8 pan with cooking spray.
  2. Beat the brown sugar, butter, vanilla, and salt with a mixer at medium speed until well blended.
  3. Add the flour to the sugar mixture and mix until well-blended.
  4. Firmly press mixture into bottom of the pan.
  5. Bake for 10-15 minutes.

Caramel Directions

  1. While crust is baking, combine milk and caramels in a medium saucepan.
  2. Place over low heat and cook until the candies are completely melted, stirring occasionally.
  3. Stir in 1 teaspoon of vanilla and remove from heat.
  4. In a separate bowl, mix the pecan and crushed pretzels together.
  5. Remove the crust from the oven.
  6. Pour the caramel mixture (but reserve some for the topping) evenly over the hot crust.
  7. Sprinkle with the pretzel/pecan mixture.
  8. Bake for 10-15 minutes. Let cool completely.

Fudge Directions

  1. Start making the fudge only after the crust and caramel have completely cooled.
  2. Combine the sugar, evaporated milk and butter in a saucepan.
  3. Bring to a boil over medium heat and stir constantly.
  4. Let it boil for about 5 minutes.
  5. Remove from heat; stir in the marshmallows and chocolate chips until melted and combined.
  6. Add vanilla and stir.
  7. Pour fudge mixture on top of cooled crust mixture.
  8. Warm the reserved caramel in the microwave.
  9. Add a pinch of salt to the caramel and drizzle over the fudge layer.
  10. Take a knife and gently run it through the salted caramel to make a marbled design.
  11. Chill, set, and cut into squares
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