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Category: Bars
Prep Time: Cook Time: Total Time:
3/4 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1 (12 oz) jar caramel-flavored topping
3 tbsp flour
1 cup butter
4 (1-oz) squares unsweetened chocolate
1 1/2 cups sugar
1 cup flour
4 eggs, lightly beaten
1 tsp vanilla extract
Chocolate Frosting (below)
Confectioners sugar
Pecan halves
Candied cherries
Preheat oven to 350. 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.
Chocolate Frosting
1 tbsp butter
2 tbsp cocoa powder
2 tbsp water
1 cup confectioners sugar
1/4 tsp 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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CHOCOLATE-PRALINE MUD SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
3/4 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1 (12 oz) jar caramel-flavored topping
3 tbsp flour
1 cup butter
4 (1-oz) squares unsweetened chocolate
1 1/2 cups sugar
1 cup flour
4 eggs, lightly beaten
1 tsp vanilla extract
Chocolate Frosting (below)
Confectioners sugar
Pecan halves
Candied cherries
Preheat oven to 350. 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.
Chocolate Frosting
1 tbsp butter
2 tbsp cocoa powder
2 tbsp water
1 cup confectioners sugar
1/4 tsp 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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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