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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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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.
| Ingredients:
2 Cup(s) Graham cracker crumbs
14 Ounce(s) Sweetened condensed milk
1 Teaspoon(s) Vanilla
1 Can(s) Carrot; shredded
1 Cup(s) Pecans; chopped
1/2 Cup(s) Butter
1/3 Cup(s) Packed brown sugar |
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