3/4 c. graham cracker crumbs
3/4 c. pecans, finely chopped
1/4 c. brown sugar, firmly packed
1/4 c. butter, melted
1 (12 oz.) jar caramel topping
3 tbsp. all-purpose flour
1 c. butter
4 (1 oz.) sqs. unsweetened chocolate
1 1/2 c. sugar
1 c. all-purpose flour
4 eggs, beaten
1 tsp. vanilla extract
Chocolate frosting
Sifted powdered sugar (optional)
Pecan halves (optional)
Candied cherries (optional)

Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9 inch 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 inch from edge of pan. Set aside. Combine 1 cup butter and unsweetened chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3 ingredients; pour mixture over reserved caramel topping in pan. Bake at 350 degrees for 50 minutes. Cool slightly and spread with Chocolate Frosting. Lightly sift powdered sugar over frosting if desired. Garnish with pecan halves and candied cherries, if desired. Yield: 16 squares.

CHOCOLATE FROSTING:

1 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. sifted powdered sugar
1/4 tsp. vanilla extract

Combine first 3 ingredients in a small saucepan; cook over medium heat until mixture thickens. Remove from heat; stir in powdered sugar and vanilla. Yield: about 1 cup. NOTE: I guarantee, they'll think they've just gone to heaven!