19  Honey Grahams
2 cups  Miniature Marshmallows
1 cup  Walnuts
6 squares  Semi-Sweet Baking Chocolate
1 cup evaporated milk
1/2 cup light corn syrup
1/4 tsp. salt
1 Tbsp. margarine or butter
1 Tbsp. vanilla

 Mix crumbs, marshmallows and walnuts in large bowl; set aside.

Combine chocolate, evaporated milk, corn syrup and salt in large saucepan. Cook on low heat until chocolate is completely melted, stirring frequently. Increase heat to medium. Bring to full rolling boil, stirring constantly. Boil 10 minutes, stirring constantly. Remove from heat. Add margarine and vanilla; stir until margarine is completely melted.

Add to crumb mixture; mix well. Spread into greased 9-inch square pan. Refrigerate 3 hours or until set. Cut into 24 bars.