Dave's Christmas Crunch Cookies

1. 1

   In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer.

2. 2

   Remove from heat, stir in the peanut butter, and then fold in the puffed rice.

3. 3

   Let cool until cool enough to touch.

4. 4

   Spread waxed paper to cover a 2-foot long area.

5. 5

   Press cookie batter, 1/2-inch thick, onto waxed paper.

6. 6

   Cut cookies with cookie cutters, and then transfer to a cookie sheet.

7. 7

   For the glaze:

8. 8

   Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power.

9. 9

   In a medium bowl, combine melted chocolate and butterscotch.

10. 10

    Using the back of a metal spoon, drizzle glaze over the cookies.

11. 11

    Set aside until glaze sets, about 15 to 20 minutes.

12. 12

    A viewer, who may not be a professional cook, provided this recipe.

13. 13

    The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.

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