2/3 c. light corn syrup
2 tbsp. butter
1 (11 1/2 oz.) pkg. milk chocolate chips
1 tsp. vanilla
8 c. Golden Graham cereal
3 c. mini marshmallows

Butter rectangular cake pan, 13"x9"x2". Heat corn syrup, butter and chocolate chips to boiling in a 3 quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl. Toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan. Let stand until firm, at least 1 hour. Cut into 1 1/2" squares. Store loosely covered at room temperature. Yield: 48 squares.