Ingredients:

-2 cups flour
-1 1/2 teaspoon Baking Powder
-1/4 teaspoon salt
-1/2 cup (1 stick) butter, softened
-3/4 cup sugar
-2 eggs
-1 teaspoon vanilla
-1 1/2 cups Post Cranberry Almond Crunch Cereal
-3 squares Baker’s White Baking Chocolate, chopped
-4 squares Baker’s Semi-Sweet Baking Chocolate, melted

1. Preheat oven to 325 degrees F
2. Mix flour, baking powder and salt in a small bowl
3. Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy
4. Blend in eggs and vanilla
5. Gradually add flour mixture, beating well after each addition
6. Stir in cereal with white chocolate
7. Divide dough in half
8. Shape each half into 14×2 log with lightly floured hands, and place on greased baking sheet
9. Bake 30 minutes or until lightly browned
10. Remove from baking sheet
11. Place on cutting board and cool for 5 minutes
12. Using a serrated knife, diagonally cut each log into 12 slices
13. Place upright on baking sheet and bake an additional 15 to 18 minutes
14. Remove from baking sheet and cool on wire rack
15. Dip in melted chocolate
16. Let stand until set
17. Store in tightly covered container at room temperature