Recipe courtesy of Dave Wilkie

Dave's Christmas Crunch Cookies

These cookies are so much fun to make and so easy. I love to make them during the holidays and especially for our cookie swap, but they are great any time. I guess you could add the chocolate chips and butterscotch into the cookies, but I like the sweetness it adds as a glaze.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Inactive: 35 min
  • Cook: 5 min
  • Yield: 1 dozen
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Ingredients

Cookies:

1 cup sugar

1 cup light corn syrup

1 cup peanut butter, creamy or crunchy

6 cups puffed rice cereal (recommended: Rice Krispies)

Glaze:

1 cup semisweet chocolate chips, melted

1 cup butterscotch chips, melted

Directions

  1. For the cookies: In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Spread waxed paper to cover a 2-foot long area. Press cookie batter, 1/2-inch thick, onto waxed paper. Cut cookies with cookie cutters, and then transfer to a cookie sheet.
  2. For the glaze: Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power.
  3. In a medium bowl, combine melted chocolate and butterscotch. Using the back of a metal spoon, drizzle glaze over the cookies. Set aside until glaze sets, about 15 to 20 minutes.