Recipe courtesy of Dave Wilkie
Dave's Christmas Crunch Cookies
- Level: Easy
- Yield: 1 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 373
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 59
- Dietary Fiber
- 2
- Sugar
- 49
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 25
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 35 min
- Cook: 5 min
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
- 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.
- For the glaze: Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power.
- 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.