Crunchy Peanut Butter Blossoms

Begin by preheating your oven to 350°F (175°C).
In a large mixing bowl, use an electric mixer to beat the shortening and peanut butter on medium speed for about 30 seconds.
Add ¹⁄₂ cup of granulated sugar, brown sugar, baking powder, and baking soda.
Continue to beat until well combined, scraping the sides of the bowl as needed.
Beat in the egg, milk, and vanilla extract.
Then, beat in the flour and stir in 1 cup of the cereal.
Shape the cookie dough into 1-inch balls.
Roll the balls in the remaining ¹⁄₄ cup of granulated sugar and place them 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are firm and the bottoms are lightly browned.
Immediately press an indentation into the center of each cookie with the rounded side of a measuring teaspoon.
Remove the cookies from the sheet and let them cool on a wire rack.
In a small saucepan, bring the heavy cream to a simmer and then remove it from heat.
Add the chopped chocolate to the saucepan (do not stir) and let it stand for 5 minutes.
Stir until the chocolate is smooth.
Spoon the chocolate mixture into the indentations in the cookies.
Coarsely crush the remaining 1 cup of cereal and sprinkle it over the chocolate.
Allow it to set.