CARAMEL CARROT BROWNIES

2 cups vanilla wafer crumbs
1 (14 oz) can sweetened condensed milk
1 cup coconut
1 tsp vanilla
1 cup pecans, chopped
1/2 cup butter
1/3 cup packed brown sugar

Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.

In a small bowl, blend together crumbs and condensed milk. Mix in carrot and vanilla. 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 pecans covering evenly.

Bake about 25 minutes, until topping is bubbly. Cool completely before cutting into squares with a sharp knife.

Adapted from source: The Brownie Experience: A Cookbook for Brownie-Lovers by Lisa Tanner