3/4 cup graham cracker crumbs 3/4 cup finely chopped pecans 1/4 cup brown sugar, firmly packed 1 1/4 cups butter, melted – divided use 1 (12-ounce) jar caramel sauce 3 tablespoons all-purpose flour 4 ounces baking chocolate 1 1/2 cups granulated sugar 1 cup all-purpose flour 4 large eggs, beaten 1 teaspoon vanilla extract 1 tablespoon butter 2 tablespoons baking cocoa 2 tablespoons water 1 cup powdered sugar, sifted 1/4 teaspoon vanilla extract 2 tablespoons powdered sugar, sifted 1/4 cup pecan halves, toasted
Preheat oven to 350°F (175°C).Grease a 9-inch pie pan; set aside.
Combine graham cracker crumbs, pecans,brown sugar, and 1/4 cup melted butter in a bowl; stir well.Press the mixture into the prepared pie pan. Bake for 6 to 8minutes. Remove from oven; cool. on a wire rack.
Combine caramel sauce and 3 tablespoonsflour in a small bowl, mixing well. Spread over the crust towithin 1/4-inch of the edge; set aside.
Combine 1 cup butter and baking chocolatein a heavy saucepan. Cook over low heat until melted. Stir insugar, 1 cup flour, beaten eggs, and 1 teaspoon vanilla. Pourthis mixture into the pie pan . Bake for 50 minutes.Remove andcool on wire rack.
Meanwhile, make frosting by combining1 tablespoon butter, unsweetened baking cocoa, and water in asaucepan. Cook over medium heat until thick. Stir in 1 cup powderedsugar and 1/4 teaspoon vanilla. Spread the frosting over thechocolate topping. Garnish with 2 tablespoons sifted powderedsugar and toasted pecan halves.
Makes 24 squares.
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