Candy Bar Cookies

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

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.

Remove from heat.

Stir in cereal and miniature marshmallows until well coated.

Press evenly into pan using the back of spoon.

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.

Refrigerate until firm, about 1 hour.

Remove about 10 minutes before cutting.

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