brownies ( caramel carrot )

16 servings
2 cups Graham cracker crumbs
14 ounces Sweetened condensed milk
1 teaspoon Vanilla
1 can Carrot; shredded
1 cup Pecans; chopped
½ cup Butter
⅓ cup 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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