Chocolate Praline Christmas Mud Squares
3/4 c. graham cracker crumbs
3/4 c. finely chopped pecans
1/4 c. firmly packed brown sugar
1/4 c. butter or margarine, melted
1 (12 oz.) jar commercial caramel-flavored topping
3 Tbsp. all-purpose flour
1 c. butter or margarine
4 (1 oz.) sq. unsweetened chocolate
1 1/2 c. sugar
1 c. all-purpose flour
4 eggs, beaten
1 tsp. vanilla extract
sifted powdered sugar (optional)
pecan halves (optional)
candied cherries (optional)
Combine cracker crumbs, chopped pecans, brown sugar and 1/4 cup melted
margarine, stirring well. Press crumb mixture into bottom of greased 9-inch
square pan. Bake at 350 degrees for 6 to 8 minutes. Cool slightly.
Next, combine caramel and 3 tablespoons
flour, stirring well. Spread topping on crust to within 1/4-inch from edge of
pan. Set aside.
Next combine 1 cup butter and chocolate
in heavy saucepan. Cook over low heat until melted. Stir in sugar, 1 cup flour,
4 eggs and vanilla extract; pour mixture over reserved caramel topping in pan.
Bake at 350 degrees for 50 minutes. Cool slightly and spread with Chocolate
Frosting. Lightly sift powdered sugar over frosting and garnish with pecan
halves and cherries, if desired.
Yield: 16 squares. Good anytime.
1 Tbsp. butter or margarine
2 Tbsp. cocoa
2 Tbsp. water
Combine butter or margarine, cocoa and water in small saucepan. Cook over medium
heat until mixture thickens. Remove from heat; stir in powdered sugar and