1/2 c. butter
30 lg. marshmallows, quartered
1 tsp. vanilla
3/4 c. semi-sweet chocolate morsels
4 1/2 c. corn flakes

Before you begin, cut marshmallows in quarters with a kitchen scissors dipped in cold water. Place corn flakes in a large mixing bowl and warm in lowest temperature oven until ready to mix. Line a cookie sheet with wax paper.

Melt butter in small saucepan over low heat. Add cut-up marshmallows and stir constantly with a wooden spoon until marshmallows are completely melted.

Remove from heat, stir in vanilla. Sprinkle chocolate morsels over warm corn flakes. Pour syrup over corn flakes and morsels and stir until evenly coated. Drop by heaping teaspoonfuls onto prepared cookie sheet and let dry about 1 hour at room temperature. Refrigerate for several weeks in a tightly closed plastic bag.

Makes about 36.