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Chocolate Praline Mud Squares recipe

Decadently rich chocolate, caramel andpecan cookie squares.

Recipe: Chocolate PralineMud Squares

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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