Alabama Chocolate-praline Jumbo Christmas Mud Squa... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A wonderful bar cookie, usually made for Christmas time. But I make them whenever. Ingredients:
3/4 cup graham cracker crumbs |
3/4 cup finely chopped pecans |
1/4 cup firmly packed brown sugar |
1/4 cup butter, melted |
1 (12 oz.) jar caramel ice cream topping |
3 tbsp. flour |
1 tbsp butter |
4 (1 oz.) squares unsweetened chocolate |
1 1/2 cups sugar |
1 cup flour |
4 eggs, beaten |
1 tsp. vanilla |
1 can chocolate frosting |
pecan halves |
maraschino cherries |
Directions:
1. In a medium bowl, combine the first 4 ingredients, stirring well.
2. Press mixture into the bottom of a 7x11 baking pan.
3. Bake at 350* for 6-8 minutes.
4. Cool slightly.
5. Combine caramel topping and 3 Tbsp. flour, stirring well.
6. Spread topping on crust, within 1/4 from the edge of pan. Set aside.
7. Combine the 1 tbsp. butter and the unsweetened chocolate in a heavy saucepan; cook over low heat until melted.
8. Stir in sugar, 1 cup flour, eggs, and vanilla; pour over caramel in pan.
9. Bake at 350* for 50 minutes.
10. Cool slightly and spread with chocolate frosting.
11. Garnish with pecan halves and cherries.
12. Set cool completely.
13. Cut into 16 bars.
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