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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
3/4 cup graham cracker crumbs
3/4 cup pecans, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup butter (or margarine), melted
Filling
1 jar (12 oz size) caramel-flavored topping
3 tbsp all-purpose flour
1 cup butter
4 squares (1 oz size) unsweetened chocolate
1 1/2 cup sugar
1 cup all-purpose flour
4 eggs, beaten
1 tsp vanilla extract
Chocolate Frosting
1 tbsp butter
2 tbsp cocoa powder
2 tbsp water
1 cup sifted powdered sugar
1/4 tsp vanilla extract
Garnish
Sift powdered sugar, pecan halves and candied cherries
Crust: Combine ingredients, stirring well. Press crumb mixture into bottom of a greased 9 inch square pan. Bake at 350 F for 6 to 8 minutes. Cool slightly.
Filling: Combine caramel topping and flour, stirring well. Spread topping on crust to within 1/4 inch from edge of pan. Set aside.
Combine butter and unsweetened chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and remaining ingredients; pour mixture over reserved caramel topping in pan. Bake for 50 minutes. Cool slightly and spread with Chocolate Frosting. Lightly sift powdered sugar over frosting, if desired. Garnish with pecan halves and candied cherries, if desired.
Frosting: combine first 3 ingredients in a small saucepan; cook over medium heat until mixture thickens. Remove from heat; stir in powdered sugar and vanilla.
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CHOCOLATE-PRALINE JUMBO MUD SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
3/4 cup graham cracker crumbs
3/4 cup pecans, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup butter (or margarine), melted
Filling
1 jar (12 oz size) caramel-flavored topping
3 tbsp all-purpose flour
1 cup butter
4 squares (1 oz size) unsweetened chocolate
1 1/2 cup sugar
1 cup all-purpose flour
4 eggs, beaten
1 tsp vanilla extract
Chocolate Frosting
1 tbsp butter
2 tbsp cocoa powder
2 tbsp water
1 cup sifted powdered sugar
1/4 tsp vanilla extract
Garnish
Sift powdered sugar, pecan halves and candied cherries
Crust: Combine ingredients, stirring well. Press crumb mixture into bottom of a greased 9 inch square pan. Bake at 350 F for 6 to 8 minutes. Cool slightly.
Filling: Combine caramel topping and flour, stirring well. Spread topping on crust to within 1/4 inch from edge of pan. Set aside.
Combine butter and unsweetened chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and remaining ingredients; pour mixture over reserved caramel topping in pan. Bake for 50 minutes. Cool slightly and spread with Chocolate Frosting. Lightly sift powdered sugar over frosting, if desired. Garnish with pecan halves and candied cherries, if desired.
Frosting: combine first 3 ingredients in a small saucepan; cook over medium heat until mixture thickens. Remove from heat; stir in powdered sugar and vanilla.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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