3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) chocolate chips (2 c.)
1 tsp. vanilla flavoring
1 pkg. (12 oz.) Golden Grahams cereal (9 c.)
3 c. mini marshmallows

Grease a 9x13x2 inch baking pan. Heat syrup, butter and chocolate chips to boiling, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in large bowl; toss until coated. Fold in marshmallows, 1 cup at a time.

Press into prepared pan with the back of a buttered spoon. Let stand 1 hour. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.