Cranberry Butterscotch Squares - cooking recipe

Ingredients

28 whole graham crackers
2 1/4 cups margarine
2 cups brown sugar
1 1/2 cups milk
2 teaspoons vanilla
4 cups graham cracker crumbs
3/4 cup dried cranberries
FROSTING
1/2 cup margarine
3 tablespoons milk
2 teaspoons almond extract
1 -2 drop red food coloring
4 cups icing sugar
1 cup dried cranberries

Preparation

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.