Candy Bar Cookies

1. 1

   Butter an 8 x 8 x 2-inch or 9 x 9 x 2-inch pan.

2. 2

   Heat butterscotch chips, corn syrup, margarine or butter and vanilla in a 3-quart saucepan over low heat, stirring constantly, until butterscotch chips are melted and mixture is smooth.

3. 3

   Remove from heat.

4. 4

   Stir in cereal and miniature marshmallows until well coated.

5. 5

   Press evenly into pan using the back of spoon.

6. 6

   Cool. Heat shortening and milk chocolate chips in a 1-quart saucepan over low heat, stirring constantly, until mixture is smooth. Spread chocolate over cereal in pan.

7. 7

   Refrigerate until firm, about 1 hour.

8. 8

   Remove about 10 minutes before cutting.

9. 9

   Cut into 2 x 1 1/4-inch bars.

* Per serving · 4 servings · Values may vary.

No additional tips available.