(by Marjorie Kouns)
1 c. light brown sugar
1 c. white Karo syrup
1/2 c. Mrs. Butterworth's syrup
2 T. clover honey
1 c. Peter Pan smooth peanut butter
6 - 7 c. Rice Krispies
butter for greasing pan
1 c. (8 oz.) Nestle semi-sweet chocolate morsels
1 c. (8 oz.) Nestle butterscotch morsels
In a large pot, mix brown sugar, both syrups, and honey.
Bring to a boil, stirring occasionally, and remove from heat.
Add the peanut butter, mixing until smooth.
Stir in the Rice Krispies.
Spread in a large buttered roasting pan, pushing down to compress.
In the top of a double boiler over simmering water, melt chocolate and butterscotch chips, stirring until smooth and well blended.
Spread chocolate mixture over Rice Krispies mixture, and score with a salad fork, making a creative pattern.
Cool completely, before cutting into diamond shapes.
(Read The Scotcheroo Lady, the story that accompanies this recipe.)
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