Chocolate Praline Mud Squares
3/4 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine melted
1 jar caramel-flavored topping (12 ounce)
3 tablespoons all-purpose flour
1 cup butter or margarine
4 squares unsweetened chocolate (1 ounce)
1 1/2 cups sugar
1 cup all-purpose flour
4 eggs lightly beaten
1 teaspoon vanilla extract
Chocolate Frosting (below)
Confectioners� sugar
Pecan halves
Candied cherries
Preheat oven to 350�F. Spray a 9x9-inch baking pan with non-stick
vegetable spray.
In a medium bowl, combine cracker crumbs, pecans, brown sugar, and
melted butter; stir to mix well. Press onto the bottom of the
prepared baking pan. Bake 6 to 8 minutes or until firm. Cool
slightly.
In a small bowl, combine caramel topping and flour, stirring well to
blend. Spread over the crust to within 1/4-inch from the edge of the
pan. Set aside.
In a heavy saucepan, combine butter and chocolate; cook over low
heat until melted. Stir in sugar, flour, eggs, and vanilla; pour
over caramel mixture.
Bake for 50 minutes. Cool slightly; spread with Chocolate Frosting.
Dust with confectioners� sugar. Decorate with pecan halves and
candied cherries.
CHOCOLATE FROSTING
1 tablespoon butter or margarine
2 tablespoons cocoa powder
2 tablespoons water
1 cup confectioners� sugar
� teaspoon vanilla extract
In a small saucepan, combine butter, cocoa powder, and water; cook
over medium heat until mixture thickens. Remove from heat; stir in
confectioners� sugar and vanilla. |