Butterscotch Crunch bars

12 tablespoons butter or margarine
1/2 cup dark brown sugar
4 matzo boards
1 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup semi-sweet chocolate chips
1/3 cups sweetened dried cranberries


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
.