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
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.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
