Here’s an easy, no-bake recipe using a staple in every Southern chef’s pantry:
1/2 cup Karo Dark Corn Syrup
1/2 cup sugar
1/4 cup butter or margarine
1 package (12 ounces) semi-sweet chocolate chips
4 cups crispy rice cereal
1/2 cup toffee bits
Mix corn syrup, sugar and butter in a large saucepan.
Heat to a full boil and boil 1 minute.
Remove from heat; stir in chocolate chips until melted.
Stir in cereal and toffee bits until mixed. Mixture will be rather stiff.
Drop by spoonfuls onto waxed paper; cool 30 minutes before serving.