CRISPY ROCKY ROAD BARS

1 (12 oz) pkg milk chocolate chips
2 cups thin chow mein noodles (3 oz)
1/2 cup chopped pecans
1/4 cup golden raisins
1 1/2 cups mini marshmallows

Coat an 8-inch square baking pan with nonstick cooking spray. Line bottom of pan with waxed paper or foil. Spray paper with cooking spray.

Melt chocolate chips in a large bowl in microwave or in a heavy saucepan over very low heat, stirring constantly. Remove from heat.

Stir in noodles, pecans and raisins, then marshmallows; stir together until coated.

Scrape into prepared pan and spread smooth with a rubber spatula. Refrigerate until firm, about 45 minutes.

Invert onto a cutting board and remove waxed paper. Cut in bars. Store in refrigerator.

Makes 16 squares
From Woman's Day, 09/01/95