Ingredients

• 18 whole graham crackers, crumbled into small pieces
• 2 cups crispy rice cereal
• 1 cup Karo® Light Corn Syrup
• 1/3 cup brown sugar
• 2 tablespoons butter OR margarine
• 1/2 teaspoon baking soda
• 1/2 teaspoon Spice Islands® Pure Vanilla Extract
• 6 (1.55 ounce) bars milk chocolate candy
• 1 (10 ounce) package mini marshmallows
• 1/3 cup mini chocolate chips

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Instructions

1. Combine crackers with cereal in a large mixing bowl; set aside.
2. Cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)
3. Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
4. Bake in a preheated 400 degrees F oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.
5. Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.