Alabama Chocolate Praline Jumbo Mud Squares

Crust:
3/4 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted

Caramel Layer:
1 (12 ounce) jar caramel-flavored topping
3 tablespoons flour

Brownie Layer:
1 box favorite brownie mix

Chocolate Frosting:
1 tablespoon butter or margarine
2 tablespoons cocoa
2 tablespoons water
1 cup sifted confectioners' sugar
Pinch of salt
1/4 teaspoon vanilla extract

For the crust: Heat oven to 350 degrees F. Mix all crust ingredients together and press into a 9-inch square pan coated with nonstick cooking spray. Bake for 6 to 8 minutes. Cool slightly.

For the caramel layer: Combine caramel topping with flour, mixing well. Spread topping mixture over crust to within 1/2 inch of edge of pan. Set aside.

For brownie layer: Prepare brownie mix according to instructions on box for fudge-like brownies. Pour batter over crust and bake according to box instructions. Cool brownies on a rack.

For frosting: Combine butter, cocoa and water in a small saucepan. Cook over medium heat until mixture thickens. Remove from heat; stir in confectioners' sugar with pinch of salt and vanilla extract. Spread over cooled brownies.

Makes 1 (9-inch) square pan