Chocolate Praline Mud Squares Recipe
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 12-ounce jar caramel-flavored topping
3 tablespoons all-purpose flour
1 cup butter or margarine
4 1-ounce squares unsweetened chocolate
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 9 x 9-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
1/4 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.
Yield: 16 squares.
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