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. miniature marshmallows

Grease rectangular pan, 13 x 9 x 2 inches. 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.