1 stick (1/2 cup) butter or margarine (not spread)
1 cup packed light brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3 cups Kellogs Cocoa Krispies
1 cup milk chocolate chips
3/4 cup sliced un blanched almonds
Preheat oven to 350 degrees F. Line an 8 inch square baking pan with
heavy duty foil, folding foil over edges of pan.
Place butter in pan, melt in oven. Add brown sugar, corn syrup and vanilla and stir to mix. Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place wax paper on top and press down gently but firmly.
Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand 5 minutes for chips to soften. Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight.
Using foil, remove bars right side up from pan. Carefully remove foil, keeping bars right side up. Cut into 24 bars. Store in refrigerator.
Recipe yields: 24 bars.