Butterscotch Crunch Bars
- Cook & Prep: 25 m
- Serving: 20
For the Bars
Preheat oven to 350°F.
Melt the butter or margarine and brown sugar in a pot over medium heat, whisking until the mixture is melted and smooth.
Cover a jelly-roll pan with aluminum foil. Line the pan with a single layer of matzo, breaking as necessary to fit. Pour the brown sugar mixture over the matzos, spreading evenly with an offset spatula to make sure every surface is covered. Bake for 10 minutes.
In a medium bowl, toss the pecans, coconut, chocolate chips, and cranberries.
When you remove the pan from the oven, sprinkle an even layer of the coconut mixture over the top. Cut into bars while warm.
Reproduced from Passover by Design by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. The recipe can be found on page 227 of the book.