Brownies ( caramel carrot )
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.