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

Grease 13 x 9 x 2 inch pan. Heat corn syrup, butter and chocolate chips to boiling in 3 quart saucepan, stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in large bowl, toss until cereal is completely covered with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Store loosely covered at room temperature no longer than 2 days.