Starbucks Salted Carmel Sweet Squares

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 225.4
  • Total Fat: 9.6 g
  • Cholesterol: 1.0 mg
  • Sodium: 159.0 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.2 g

View full nutritional breakdown of Starbucks Salted Carmel Sweet Squares calories by ingredient
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Number of Servings: 40


    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


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.


Serving Size: 40 pieces

Number of Servings: 40

Recipe submitted by SparkPeople user BTB137.

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