1. In medium bowl, mix together flour, baking powder and salt. Set aside.

2. In large saucepan, melt shortening and chocolate squares together over low heat, stirring constantly until smooth. Remove from heat; let cool. Stir in sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.

3. Stir in flour mixture until combined. Stir in cereal and walnuts. Cover and chill until dough is stiff.

4. Measure 15 mL (level tablespoon) and shape into balls. Roll in icing sugar. Place about 5 cm (2 inches) apart on baking sheet coated with non-stick cooking spray.

5. Bake at 180°C (350°F) for about 14 minutes or until set and tops crack. Let cool for 2 minutes then remove to wire racks and cool completely. Store in airtight container.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.