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Christmas Crunch Cookie

Christmas Crunch Cookie

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 semi-sweet chocolate chips, melted
1 cup butterscotch chips, melted
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Let's Make It
1
For the cookies:
2
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.
3
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.
4
For the glaze:
5
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.
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