3/4 c. graham cracker crumbs
3/4 c. chopped pecans
1/4 c. brown sugar
1/4 c. butter, melted
1 (12 oz.) jar caramel
3 Tbsp. all-purpose flour
1 c. butter
4 (1 oz.) sq. chocolate (unsweetened)
1 1/2 c. sugar
1 c. all-purpose flour
4 eggs, beaten
1 tsp. vanilla

Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9-inch square pan. Bake at 350° for 6 to 8 minutes; cool slightly. Combine caramel and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4-inch from edge. Set aside.

Combine 1 cup butter and chocolate in saucepan. Cook over low heat until melted. Stir in sugar and next 3 ingredients. Pour mixture over caramel in pan. Bake at 350° for 50 minutes. Cool and spread with chocolate frosting. Yields 16 squares.

1 Tbsp. butter
2 Tbsp. cocoa
2 Tbsp. water
1 c. sifted xxx sugar
1/4 tsp. vanilla

Combine first 3 ingredients in a small saucepan. Cook over medium heat until mixture thickens. Remove from heat and stir in sugar and vanilla. To decorate, lightly sprinkle xxx over frosting. Add pecans and candied cherries.