Dave’s Christmas Crunch Cookies2019-05-29
- Yield : 1 dozen
- Prep Time : 30m
- Cook Time : 5m
- Ready In : 10m
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- 1 cup sugar
- 1 cup light corn syrup
- 1 cup peanut butter, creamy or crunchy
- 6 cups puffed rice cereal (recommended: Rice Krispies)
- 1 cup semisweet chocolate chips, melted
- 1 cup butterscotch chips, melted
For the cookies:Â 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:Â 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.