1. Line 2 jelly-roll pans with nonstick foil.
2. Measure out raisins, marshmallows, cereal and walnuts; set aside.
3. Place chips into a large microwave-safe bowl. Stir in syrup and cream. Microwave on high for 1 minute until chocolate is shiny, almost melted but still holding its shape. Remove from the microwave oven and stir, using a rubber scraper, until completely melted.
4. Stir in raisins, marshmallows, cereal and walnuts. Using a 2-tablespoon ice- cream scoop, drop mixture onto prepared sheets. Refrigerate 2 hours to set. Store, covered, at cool room temperature, for up to two weeks. Makes 36 candies.