Chocolate Praline Christmas Mud Squares

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 oz.) jar commercial caramel-flavored topping
3 Tbsp. all-purpose flour
1 cup butter or margarine
4 (1 oz.) sq. unsweetened chocolate
1 1/2 cup sugar
1 cup all-purpose flour
4 eggs, beaten
1 tsp. vanilla extract

Chocolate Frosting
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.

 

Chocolate Frosting:
1 Tbsp. butter or margarine
2 Tbsp. cocoa
2 Tbsp. water
powdered sugar
vanilla

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 vanilla. Yield: 16 squares.