Dave's Christmas Crunch Cookies

• 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

1. In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer.
2. Remove from heat, stir in the peanut butter, and then fold in the puffed rice.
3. Let cool until cool enough to touch.
4. Spread waxed paper to cover a 2-foot long area.
5. Press cookie batter, 1/2-inch thick, onto waxed paper.
6. Cut cookies with cookie cutters, and then transfer to a cookie sheet.
7. For the glaze:
8. Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power.
9. In a medium bowl, combine melted chocolate and butterscotch.
10. Using the back of a metal spoon, drizzle glaze over the cookies.
11. Set aside until glaze sets, about 15 to 20 minutes.
12. A viewer, who may not be a professional cook, provided this recipe.
13. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

sugar, light corn syrup, peanut butter, puffed rice cereal, chocolate chips, butterscotch chips

Taken from www.foodnetwork.com/recipes/daves-christmas-crunch-cookies-recipe.html (may not work)