1/4 c. butter
1 tbsp. corn syrup
1 c. light brown sugar, packed
4 c. Rice Chex

Butter a cookie sheet. Heat the butter and syrup in a skillet over low heat until butter is melted. Then stir, add sugar. Heat until mixture is foamy. Cook 2 more minutes. Add Rice Chex all at once and stir until each one is coated. Pour onto buttered cookie sheet. When cool, break into bite-size pieces. Makes about 5 cups of snack.