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Chocolate Praline Christmas Mud Squares


cup of graham cracker crumbs
cup of finely chopped pecans
cup of firmly packed brown sugar
cup of butter or margarine, melted
1 (12 oz.) jar of commercial caramel flavoured topping
3 tablespoons of all-purpose flour
1 cup of butter or margarine
4 (1 oz.) squares of unsweetened chocolate
1 cups of sugar
1 cup of all-purpose flour
4 eggs, beaten
1 teaspoon of vanilla

Chocolate Frosting:-

1 tablespoon of butter or margarine
2 tablespoons of cocoa
2 tablespoons of water
1 cup of sifted powdered sugar
teaspoon of vanilla


Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9” square pan. Bake at 350ºF for 6 to 8 minutes. Cool slightly. Combine caramel topping and 3 tablespoons flour, stirring well. Spread topping on crust to within ¼” 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 350ºF 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: Combine first 3 ingredients in a small saucepan, cook over medium heat until mixture thickens. Remove from heat, stir in powdered sugar and vanilla.

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