CHOCOLATE PRALINE CHRISTMAS MUD SQUARES

3/4 cup of graham cracker crumbs

3/4 cup of finely chopped pecans

1/4 cup of firmly packed brown sugar

1/4 cup of butter or margarine, melted

1 (12 oz.) jar of commercial caramel flavored topping

3 tablespoons of all-purpose flour

1 cup of butter or margarine

4 (1 oz.) squares of unsweetened chocolate

1 1/2 cups of sugar

1 cup of all-purpose flour

4 eggs, beaten

1 teaspoon of vanilla

Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased

9" square pan. Bake at 350 degrees for 6 to 8 minutes. Cool slightly. Combine caramel

topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4"

from edge of pan. Set aside. Combine 1 cup butter or margarine and unsweetened

chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3

ingredients, pour mixture over caramel topping in pan. Bake at 350 degrees for 50

minutes. Cool and spread with chocolate frosting. Lightly sift powdered sugar over

frosting if desired. Decorate with pecan halves and candied cherries, if desired. –

CHOCOLATE FROSTING:

1 tablespoon of butter or margarine

2 tablespoons of cocoa

2 tablespoons of water

1 cup of sifted powdered sugar

1/4 teaspoon of vanilla

Combine first 3 ingredients in a small saucepan, cook over medium heat until mixture

thickens. Remove from heat, stir in powdered sugar and vanilla.