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Title: Brownies ( Caramel Carrot )
Categories: Cookie
Yield: 16 Servings
2 | c | Graham cracker crumbs |
14 | oz | Sweetened condensed milk |
1 | ts | Vanilla |
1 | cn | Carrot; shredded |
1 | c | Pecans; chopped |
1/2 | c | Butter |
1/3 | c | Packed brown sugar |
Recipe by: Alison Meyer/ Lisa Tanner, "The Brownie Experience" Preheat oven to 350 degrees. Grease a 9 inch square pan.
In a small bowl, blend together crumbs and condensed milk. Mix in vanilla carrot. Spread batter evenly in pan. Sprinkle top with pecans. Set aside
In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Simmer about a minute, still stirring. Carefully pour hot mixture over pec covering evenly.
Bake about 25 minutes, until topping is bubbly.
Cool completely before cutting into squares with a sharp knife.
NOTES : Original recipe called for vanilla wafer crumbs instead of graham cracker crumbs, and coconut instead of carrot. This version lasts about tw minutes at parties.
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