2 c. Rice Crispies
4 tbsp. butter
1 pkg. chocolate morsels (about 1 c.)
3/4 c. light corn syrup
1 tsp. vanilla
1 1/2 c. sifted confectioner's sugar

Crush Rice Crispies. (Do not crush of powder.) Combine butter, chocolate chips, corn syrup and vanilla in large saucepan. Place pan on very low heat and stir constantly until smooth and well blended. Remove from heat and mix confectioner's sugar with wire whisk. Stir Rice Crispies in slowly until thoroughly coated. Quickly press mixture into buttered 9 x 13 x 2 inch pan. Refrigerate until firm.

Cut into chocolate bars and wrap and store at room temperature. Makes 16 bars.