Best Salted Caramel Squares Recipes

SALTED CARAMEL CHEESECAKE SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
• For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
• Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
• For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
• Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

BANANA CREAM SALTED CARAMEL SQUARES

Steps:

• Place all cereal in a large mixing bowl and set aside. Butter a 13x9x2" pan and set aside.
• In a medium saucepan, melt the butter over medium heat. Reduce the heat to low and add the marshmallows. Stir until the marshmallows are completely melted and smooth. Add the pudding mix and stir until completely blended.
• Remove from heat and add 1/4 cup of the caramel and vanilla - stir until completely incorporated.
• Pour the marshmallow mixture over the cereal and fold together until the cereal is completely coated. Pour the cereal mixture into the prepared pan. Spread out and press firmly into corners. Let cool. Drizzle remaining caramel over cereal. Cut into squares.
• Best when served same day. Will keep up to two days in airtight container.

SALTED-CARAMEL SQUARES

Steps:

• Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on the short sides. In a large bowl, using a handheld mixer at low speed, cream the butter. Beat in the confectioners' sugar. Add the whole eggs and beat until incorporated, then beat in the flour and salt. Press the pastry into the prepared pan in an even layer, 1/4 inch thick. Freeze until firm, 10 minutes. 2. Line the pastry with parchment paper and fill with pie weights. Bake for 35 minutes, until just set. Carefully remove the pie weights and parchment. Brush the shell with the egg white and bake for 20 minutes longer, until golden and cooked through. Let cool. 3. In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover; keep warm. 4. In a large, heavy saucepan, stir the sugar into 1/4 cup of water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes. 5. Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter. Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240°, 10 minutes. Discard the vanilla bean and stir in the salt. Pour the caramel over the shell. Refrigerate until firm, 4 hours or overnight; bring to room temperature. Remove the bar from the pan using the parchment overhang; cut into squares.

SALTED CARAMEL SQUARES

Steps:

• Preheat oven to 360. In a large bowl, combine the flour, brown sugar, coconut butter, cinnamon (if using) and salt. Mix well on low. Press onto an ungreased rectangular baking sheet (10x14; a 9x13 pan would also work), about 1/4-inch thick. Bake at 360 for 10 minutes. Remove from oven and let cool. For the caramel, combine the milk, golden syrup and butter in a small heavy saucepan. Heat over medium, stirring constantly, until big bubbles form and the mix is thickened and a light caramel color, about 8-10 minutes. Stir in the vanilla. Pour and gently spread over the base. Return to the over for 10 minutes. Let cool. For the chocolate, melt the chocolate and butter using a double boiler. Stir until melted. Pour and spread the chocolate over the cooled caramel. Sprinkle with the sea salt. Refrigerate until the chocolate has set, about 2 hours. Cut and serve or refrigerate the cut pieces in a cookie tin.