Chocolate-Praline Mud Squares
Source of Recipe
Amethyst
List of Ingredients
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
CHOCOLATE FROSTING
1 tablespoon butter or margarine
2 tablespoons cocoa powder
2 tablespoons water
1 cup confectioners' sugar
¼ 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. Recipe
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.
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