Sunday, October 10, 2010

TEXAS CHOCOLATE PRALINE MUD SQUARES

3/4 cup Graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup brown sugar, firmly packed
1 jar (12-oz) caramel flavored ice cream topping
1 cup + 3 tbsp all-purpose flour, divided
1 cup butter
4-oz unsweetened baking chocolate
1 1/2 cups sugar
4 eggs, beaten
1 tsp vanilla extract

Preheat oven to 350 degrees.

Combine the Graham cracker crumbs, chopped pecans, brown sugar, and butter, stirring well. Press the mixture onto the bottom of a 9-inch square baking pan. Bake at 350 degrees for 6 to 8 minutes until lightly browned. Cool slightly.

Combine the caramel topping with the 3 tablespoons of all-purpose flour, stirring together to mix well. Spread mixture over the crust to within 1/4-inch of the edges. Set aside.

In a heavy duty saucepan, combine the 1 cup of butter with the baking chocolate. Cook, stirring, over low heat until melted together. Stir in the sugar, 1 cup flour, beaten eggs, and vanilla extract. Pour this mixture over the caramel topping in the pan. Bake at 350 degrees for 50 minutes. Cool slightly and frost with the following Chocolate Frosting.

Chocolate Frosting:

1 tbsp butter
2 tbsp unsweetened cocoa powder
2 tbsp water
1 cup sifted powdered sugar
1/4 tsp vanilla flavoring
Chopped pecans for garnish, if desired

In a small saucepan combine the butter, cocoa powder, and water; cook over medium heat until thickened. Remove from the heat and stir in the powdered sugar and vanilla. Spread frosting over the cool bars above. Garnish with chopped pecans, if desired.

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