Cranberry Butterscotch Squares

Recipe by Chef Dee
READY IN: 3mins
YIELD: 96 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan.
  • In a large pot, melt margarine ove med. high heat.
  • Add brown sugar and milk, boil for 3 min's.
  • Remove from heat, stir in vanilla, graham crumbs and dried cranberries.
  • Spoon over the graham crackers, chill until firm.
  • FROSTING:
  • Beat softend margarine with milk and almond extract.
  • Add the icing sugar and beat until smooth.
  • You may add more milk or icing sugar, mixture should be firm, but soft enough to spread.
  • Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink.
  • Frost the squares, dot with dried cranberries.
  • Chill, then cut 8 down and 12 across.
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