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

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Instructions

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. 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.
3. For the glaze:
4. Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power.
5. 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.