4 cups crisp rice cereal
6 squares (6 oz.) semi-sweet chocolate
½ cup light corn syrup
1 tablespoon butter
½ teaspoon vanilla
Step 1 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.
Step 2 Let stand at room temperature at least 1 hour. Cut into 1 1/2 inch squares.