3/4 c. light corn syrup
1 (11.5 oz.) pkg. milk chocolate chips
3 tbsp. butter
9 c. Golden Graham cereal (1 [12 oz.])
1 tsp. vanilla
3 c. miniature marshmallows

Grease rectangular pan - 9 x 13. 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 completely coated 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. Cut into 2 inch squares. Store loosely covered at room temperature no longer than 2 days. 24 squares.

Microwave recipe: Prepare as directed except - microwave corn syrup, butter, and chocolate chips in 4-cup microwavable measure or medium, clear microwavable bowl uncovered on medium-high 1 1/2 minutes; stir until almost smooth. Microwave uncovered until large bubbles form on surface, about 2 1/2 minutes longer; stir in vanilla.