Candy Bar Cookies

Directions

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.