Dave’s Christmas Crunch Cookies

2019-05-29
  • Yield : 1 dozen
  • Prep Time : 30m
  • Cook Time : 5m
  • Ready In : 10m
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Ingredients

  • 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

Method

Step 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.

Step 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.

Step 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.

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