Instructions
BUTTER SQUARE PAN, 9 X 9 X 2 INCHES
HEAT CORN SYRUP AND BUTTER TO BOILING IN THREE QUART SAUCEPAN.
REMOVE FROM HEAT, ADD CHOCOLATE CHIPS AND VANILLA. STIR UNTIL CHOCOLATE IS MELTED. FOLD IN CEREAL GRADUALLY UNTIL COMPLETELY COATED WITH CHOCOLATE.
FOLD IN MARSHMALLOWS. TURN CEREAL MIXTURE INTO PAN AND PRESS WITH BUTTERED BACK OF SPOON.
LET STAND AT ROOM TEMPERATURE AT LEAST 1 HOUR. CUT INTO BARS 2 ¼ X 1 ½ INCHES, MAKES 24 BARS.
