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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
3/4 c. graham cracker crumbs
3/4 c. finely chopped pecans
1/4 c. firmly packed brown sugar
1/4 c. butter, melted
1 (12 oz.) jar commercial caramel flavored topping
3 tbsp. all-purpose flour
1 c. butter
4 (1 oz.) squares unsweetened chocolate
1 1/2 c. sugar
1 c. all-purpose flour
4 eggs, beaten
1 tsp. vanilla
Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9" square pan. Bake at 350 degrees for 6 to 8 minutes. Cool slightly.
Combine caramel topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4" from edge of pan. Set aside.
Combine 1 cup butter and unsweetened chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3 ingredients, pour mixture over caramel topping in pan. Bake at 350 degrees for 50 minutes. Cool and spread with chocolate frosting. Lightly sift powdered sugar over frosting if desired. Decorate with pecan halves and candied cherries, if desired.
CHOCOLATE FROSTING:
1 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. sifted powdered sugar
1/4 tsp. vanilla
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 MUD SQUARES *
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
3/4 c. graham cracker crumbs
3/4 c. finely chopped pecans
1/4 c. firmly packed brown sugar
1/4 c. butter, melted
1 (12 oz.) jar commercial caramel flavored topping
3 tbsp. all-purpose flour
1 c. butter
4 (1 oz.) squares unsweetened chocolate
1 1/2 c. sugar
1 c. all-purpose flour
4 eggs, beaten
1 tsp. vanilla
Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9" square pan. Bake at 350 degrees for 6 to 8 minutes. Cool slightly.
Combine caramel topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4" from edge of pan. Set aside.
Combine 1 cup butter and unsweetened chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3 ingredients, pour mixture over caramel topping in pan. Bake at 350 degrees for 50 minutes. Cool and spread with chocolate frosting. Lightly sift powdered sugar over frosting if desired. Decorate with pecan halves and candied cherries, if desired.
CHOCOLATE FROSTING:
1 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. sifted powdered sugar
1/4 tsp. vanilla
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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