CRUMB CRUST:

3/4 cup graham cracker crumbs
3/4 cup chopped pecans
1/4 cup brown sugar
1/2 cup (1/2 stick) butter, melted

Preheat oven to 350°F.

Combine crust 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.

CARAMEL LAYER:

1 (12 oz.) jar caramel sauce (Smucker's)
3 tbsp. all-purpose flour

Combine caramel and flour, stirring well. Spread topping on crust to within 1/4-inch from edge. Set aside.

MUD LAYER:

1 cup (2 sticks) butter
4 (1 oz. ea.) sq. unsweetened chocolate (Baker's)
1 1/2 cups sugar
1 cup all-purpose flour
4 eggs, beaten
1 tsp. vanilla

Combine butter and chocolate in saucepan. Cook over low heat until melted. Stir in sugar, flour, eggs and vanilla. Pour mixture over caramel in pan.

Bake at 350°F for 50 minutes. Cool and spread with chocolate frosting.

CHOCOLATE FROSTING:

1 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 cup sifted confectioners' sugar
1/4 tsp. vanilla

Combine butter, cocoa and water in a small saucepan. Cook over medium heat until mixture thickens. Remove from heat and stir in confectioners' sugar and vanilla.

For decoration, once frosted lightly sprinkle additional confectioners' sugar. Add pecans and candied cherries, if desired.

Enjoy!

Makes 16 squares.

Submitted by: Rose Hurst