Place the first 4 ingredients in a saucepan and heat over medium high heat, while stirring to melt the sugar.
Bring to a boil and let it thicken over medium heat, for about 5 minutes.
Add the cream and mix in until completely incorporated.
Bring the mix back to a boil, and clip a candy thermometer to the mix. Let the sugar syrup cook until it reaches 250°F.
Remove from the heat and let it cool down to about 180°F
Add the Dove milk chocolate and mix in until chocolate has completely melted.
Add the puffed rice next, and mix gently to mix the cereal through. Be careful not to crush the puffed rice.
Using a cookie scoop, scoop equal portion of the butterscotch chocolate cookies onto a parchment lined tray.
Once the whole mix has been portioned out, the cookies would have cooled down enough to be handled, but still malleable. At this stage, flatten out the cookies and press in some Mini M&Ms on top, and on the sides of each of the cookies.
Let the cookie cool completely, and they will harden.
Once the cookies have hardened they can be stored as is until ready to be served.
Cake Batter Cheesecake frosting
Whisk together the whipping cream and white cake mix, until the mix is dissolved completely in the cream.
Add the cream cheese and whip using a whisk until light and fluffy. Optionally you can add any color you like, or keep the frosting white. Keep in the fridge until ready to use.
Place the frosting in a piping bag with a star tip attached when you are ready to frost the cookies.
Pipe a swirl ontop of each cookie and top with more M&M minis if preferred.
Serve with Cake Batter milk.
Cake batter milk
Place the milk and dry cake mix in a blender. Blend until the cake mix has completely dissolved in the milk. Serve in a tall glass. Optional - SPrinkle festive funfetti into the milk before serving.
Recipe from The Flavor Bender by Dini Kodippili
M& M Butterscotch Puffed Rice Cookies with Cake batter frosting https://www.theflavorbender.com/no-bake-butterscotch-puffed-rice-cookies/