Directions

• In a large saucepan, combine marshmallows and butter. Cook and stir
• over medium-low heat until melted. Remove from the heat; stir in
• pudding mix until blended. Stir in cereal. Press into a greased
• 15-in. x 10-in. x 1-in. pan. Refrigerate for 30 minutes.
• Using a 3-in. bone-shaped cookie cutter, cut out shapes. In a shallow
• microwave-safe dish, heat the butterscotch and vanilla chips with
• shortening at 50% power until melted; stir until smooth.
• Dip bottoms of bones into melted butterscotch mixture; place on foil.
• Place some mixture in a heavy-duty resealable plastic bag if
• desired; cut a small hole in a corner of bag and pipe designs over
• bones. Let stand until set. Gently remove from foil. Yield: 1-1/2
• dozen.