Salted Caramel Sweet Square Starbucks Wannabe bars is oh so very yummy. I love Starbucks little petite collection of goodies but let me tell you the price isn’t so petite. So after love at first bite, of this yumminess I was determined to figure out how to make these at home. I think I have come close.
This is part of my Christmas Baking with Kids series, as with all recipes and crafts figure out what your child is capable of helping with, can they crack eggs, take things out of the oven etc…. I share basic ways they can help but you know your child’s ability so use your judgement when having them help you in the kitchen.
If you plan on making these as a gift for someone (great teacher or neighbor gift) make sure you make a pan of your own otherwise they may never make it out of your house. Seriously, they are that good! We started the series with: Soft Gingerbread Men Cookies and then we shared Girls Scout Wannabe Thin Mint Cookies and now we have another wannabe cookie: Salted Caramel Sweet Square.
Salted caramel and chocolate filling with a layer of crisp pretzels and pecans on top of a shortbread crust. Yea, I dare you only take one bite!
Even though it has a lot of steps it’s really easy.
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Christmas Baking: Salted Caramel Sweet Squares {Starbucks inspired}
Shortbread
1 1/2 cups all-purpose flour
1/4 cup sugar
12 tbl or 1.5 sticks of unsalted butter
1.5tsp Vanilla extract
for Caramel:
1 (14-ounce) can sweetened condensed milk
4 tbl light corn syrup
12 tbl unsalted butter
or I prefer
1cp store bought caramel (the kind for apples)
2-3 tbl of milk or heavy cream
for Chocolate
12 ounces semisweet chocolate
shortening optional
2cp of slightly broken up pieces of pretzels
1 cp of chopped pecans
Yup, there are 5 layers!
1st Layer- Shortbread
1. Preheat the oven to 325 degrees.
2. Put the flour and sugar into a bowl and rub in 12 tablespoons of the butter, form a ball. Your kids will love assisting with this. Especially if they like to use their hands.
3. Press shortbread mixture into a 9-inch square pan that has been greased smooth it with hands covered with a plastic bag, otherwise it will constantly stick to your fingers. Poke with a fork and cook for 5 minutes, then lower the oven to 300 degrees, and cook for a further 30-40 minutes until it is pale golden and no longer doughy. The fork poking is docking, it will allow steam to escape during the baking, and keep your shortbread from bubbling up in patches. Let it cool in the pan.
2nd Layer- Pecans
Put chopped pecans evenly over shortbread. I always let my kids break my pecans up. They love banging on them.
3rd Layer -Caramel
I usually don’t let my kids help me out with hot stove steps but once again you make your own judgement call based on your child’s ability. In a small sauce pan, melt the remaining butter (12 tablespoons) for 2-3 minutes, then add the condensed milk and syrup. Whisk the mixture well until the butter is thoroughly incorporated.
Be careful to stir often. It’s ready when it’s thickened and has turned into a light golden brown. Pour this molten toffee evenly over the cooled shortbread and leave it to set.
If you’re using the store-bought caramel (apple dipping kind) over low heat put caramel and milk in a saucepan and mix until smooth; constantly stirring. If it’s still too thick add the 3rd tbl of milk. Pour over shortbread and leave it to set.
4th Layer-Pretzels
Once caramel has cooled down put slightly broken up pieces of pretzels all over the top.
5th Layer- Chocolate
Break the chocolate into pieces and melt it in a bowl in the microwave. Be careful you don’t scorch the chocolate. Set it in for 30 seconds and stir and then another 30 seconds and stir. If most of it is melted then just use a spoon and to move around the other pieces and have them melt from the heat of the chocolate. Pour and spread it over the caramel mixture.
You can drizzle caramel on top and with a toothpick swirl it around to create that swirl effect pictured above. Let it cool and cut into mini bars.
