Scotcheroos

(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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