Brownies ( Caramel Carrot )
Regi Dean's Recipes 08/25/99
Brownies
Alison Meyer/ Lisa Tanner
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Butter	1/2 c
Carrot; shredded	1 cn
Graham cracker crumbs	2 c
Packed brown sugar	1/3 c
Pecans; chopped	1 c
Sweetened condensed milk	14 oz
Vanilla	1 ts
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 16 servings
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 two minutes at parties.

Recipe by: Alison Meyer/ Lisa Tanner, "The Brownie Experience"