Chunky White Chocolate S'mores

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup firmly brown sugar light packed
• 0.8 cup rice cereal crisp
• 8 ounce bars chocolate white
• 1 large eggs 
• 1 cup flour all-purpose
• 12 large marshmallows 
• 0.8 cup regular oats uncooked
• 0.5 teaspoon salt 
• 0.5 cup shortening 
• 0.5 cup sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• hand mixer
• skewers

Directions

1. Beat shortening at medium speed with an electric mixer until fluffy; add sugars, beating well.
2. Add egg, beating until blended.
3. Combine flour and next 4 ingredients in a separate bowl; gradually add to sugar mixture, beating after each addition.
4. Stir cereal, vanilla, and white chocolate into mixture.
5. Drop by tablespoonfuls onto ungreased baking sheets; flatten with fingertips.
6. Bake at 350 for 10 minutes or until lightly golden. Cool slightly on cookie sheets; remove to wire racks to cool. Store in tins.
7. Place marshmallows on a long stick or skewer; toast over low heat (below 300), 3 to 5 minutes or until golden.
8. Place 1 marshmallow on a cookie, and top with a second cookie.
9. Note: In testing, we used Ghirardelli white chocolate bars.