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Ingredients
| graham crackers: 28 crackers |
| margarine (oleo): 2 1/4 cups |
| light brown sugar (packed): 2 cups |
| 2% milk: 1 1/2 cups |
| vanilla extract: 2 tsp |
| graham cracker crumbs: 4 cups |
| dried sweetened cranberries: 3/4 cup |
| margarine (oleo): 1/2 cup |
| 2% milk: 3 Tbl |
| almond extract: 2 tsp |
| red food coloring: 2 drops |
| powdered sugar (unsifted): 4 cups |
| dried sweetened cranberries: 1 cup |
Cranberry Butterscotch Squares
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
3 min -
Servings
96 serving(s)
Tags
- 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.