7 tablespoons butter
1 cup white sugar
2 cups vegetable oil
1 (3 ounce) package pink candy-coated carrots
1 teaspoon vanilla extract
1 1/2 cups whole milk
1 egg, beaten
Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a large bowl and beat for 10 minutes with an electric mixer.
Stir flour into butter mixture. Stir in sugar and oil; beat for 1 minute, scraping bottom of bowl.
Melt carrots in large mixer bowl with remaining ingredients; gradually mix into flour mixture.
Pour carrot mixture into prepared crust.
Bake 30 to 35 minutes in the preheated oven, or until toothpick inserted in center comes out clean. Let cool 10 minutes before cutting into bars.
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