¾ cup graham cracker crumbs
¾ cup finely chopped pecans
¼ cup firmly packed brown sugar
¼ cup butter or margarine, melted
1 12-ounce jar caramel-flavored topping
3 tablespoons all-purpose flour
1 cup butter or margarine
4 1-ounce squares unsweetened chocolate
1½ cups sugar
1 cup all-purpose flour
4 eggs, lightly beaten
1 teaspoon vanilla extract
Chocolate Frosting (below)
Confectioners’ sugar
Pecan halves
Candied cherries

Preheat oven to 350°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a medium bowl, combine cracker crumbs, pecans, brown sugar, and melted butter; stir to mix well.  Press onto the bottom of the prepared baking pan.

Bake 6 to 8 minutes or until firm.  Cool slightly.

In a small bowl, combine caramel topping and flour, stirring well to blend.  Spread over the crust to within ¼-inch from the edge of the pan.  Set aside.

In a heavy saucepan, combine butter and chocolate; cook over low heat until melted.  Stir in sugar, flour, eggs, and vanilla; pour over caramel mixture.

Bake for 50 minutes.  Cool slightly; spread with Chocolate Frosting.  Dust with confectioners’ sugar.  Decorate with pecan halves and candied cherries.

CHOCOLATE FROSTING

1 tablespoon butter or margarine
2 tablespoons cocoa powder
2 tablespoons water
1 cup confectioners’ sugar
¼ teaspoon vanilla extract

In a small saucepan, combine butter, cocoa powder, and water; cook over medium heat until mixture thickens.  Remove from heat; stir in confectioners’ sugar and vanilla.

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