Alabama Chocolate-Praline Jumbo Christmas Mud Squares

Yield: 16 squares

3/4 cup graham cracker crumbs
3/4 cup pecans, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup butter (or margarine), melted

12 ounce jar commercial caramel-flavored topping
3 Tablespoons all-purpose flour
1 cup butter or margarine
4 - 1 ounce squares unsweetened chocolate
1 1/2 cup sugar
1 cup all-purpose flour
4 eggs, beaten
1 teaspoon vanilla extract

Chocolate Frosting
1 Tablespoon butter or margarine
2 Tablespoons cocoa
2 Tablespoons water
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract

Garnishes
Sifted powdered sugar (optional)
Pecan halves (optional)
Candied cherries (optional)

Combine first four ingredients, stirring well. Press crumb mixture into
bottom of a greased 9 inch square pan. Bake at 350 F for 6 to 8 minutes.
Cool slightly. Combine caramel topping and 3 Tablespoons flour, stirring
well. Spread topping on crust to within 1/4 inch 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 reserved caramel topping in pan. Bake at
350 F. for 50 minutes. Cool slightly and spread with Chocolate Frosting.
Lightly sift powdered sugar over frosting, if desired. Garnish with pecan
halves and candied cherries, if desired. To make the frosting, combine
first 3 ingredients in a small saucepan; cook over medium heat until
mixture thickens. Remove from heat; stir in powdered sugar and vanilla.
Yield: About 1 cup.

Source: Advertisement for Southern Living's 'Christmas with Southern
Living 1987' and 'Christmas Cookies Cookbook.'


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