Rocky Road Bars

• 2 c. (12 oz.) milk chocolate chips
• 2 Tbsp. regular stick butter or margarine (not spreaded)
• 1/4 c. light corn syrup
• 2 tsp. ground cinnamon
• 1 c. mini marshmallows
• 3 c. crisp cinnamon cereal (such as Post Cinnamon Toast Crunch)
• 1 Tbsp. granulated sugar

1. Line an 11 x 7-inch baking pan with foil, letting ends extend above pan on 2 sides.
2. Lightly grease foil.
3. Heat chocolate chips, butter and corn syrup in a medium size saucepan over low heat, stirring once or twice, until chocolate and butter are melted. Stir until smooth.
4. Remove from heat.
5. Stir in 1 teaspoon of the cinnamon, marshmallows and cereal until blended.
6. Scrape mixture from saucepan into prepared pan and press firmly with spatula into an even layer.
7. Mix remaining cinnamon with the sugar.
8. Sprinkle over top.
9. Refrigerate 1 hour or until firm.
10. Lift foil by ends onto cutting board.
11. Cut in bars and store at room temperature.

milk chocolate chips, regular stick butter, light corn syrup, ground cinnamon, marshmallows, cereal, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256545 (may not work)