Step 1

Preheat oven to 325 degrees.

Step 2

Beat 1 cup shortening with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and almond; beat well. In another bowl, combine flour, baking soda, baking powder, and salt; stir until blended. Add flour mixture to sugar mixture mixing until just blended.

Step 3

Slightly crush corn cereal, only to the point there aren't large pieces (but not too small, you'll lose the 'crunch') Carefully stir in oats and cereal.

Step 4

Using an ice cream scoop, drop dough on a cookie sheet 2" apart. Bake at 325 degrees 12 to 14 minutes. Cool for 2 minutes on cookie sheet before removing to a wire rack to cool completely.

Step 5

Melt the almond bark in a microwave-safe bowl at 30-second intervals. Stir until smooth. Drizzle over cookies and allow it to harden and set.