4 c. crisp rice cereal
6 squares (6 oz.) semi-sweet chocolate
1/2 c. light corn syrup
1 tbsp. butter
1/2 tsp. vanilla

Grease a 9 x 9 x 2 inch pan. Place cereal in a large bowl. In a heavy 2 quart saucepan stirring constantly. Bring chocolate, corn syrup and butter to a boil over low heat. Remove from heat; stir in vanilla. Pour chocolate mixture over cereal; fold until completely coated. Turn into prepared pan. Press firmly with back of a greased spoon in pan.

Let stand at room temperature at least 1 hour. Cut into 1 1/2 inch squares. Makes 36.