Tuesday, December 28

Rice Crispy Chocolate Peanut Butter Roll

When we lived in Colorado there was someone in our ward who made these for us (well, I say “us” but I rarely got to eat any because Ray and my Dad ate them all). Anyways, they are sooo good. I hadn’t had them for a few years and I just made some and they are even more delicious than I remembered! Plus, you can keep the roll in the fridge or freezer (and thaw it out before trying to cut it) so you always have a treat if someone stops by!

krispy4 Rice Krispy Roll

 

 

Ingredients

1 cup corn syrup
1 cup sugar
1 cup smooth peanut butter
3 Tbsp margarine
6 cups Rice Crispies


filling:
½ cup margarine or butter
3 Tbsp milk
2 cups icing sugar
2/3 cup baking cocoa
1 tsp vanilla

Directions

In a large pot, on medium heat, bring corn syrup and sugar to boil. Stir in peanut butter and margarine. Remove from heat; mix in Rice Crispies. Line a 14x18 inch cookie sheet with wax paper. Press rice crispy mixture into cookie sheet, with buttered hands.

In a small pot, melt 1/2 c margarine (remove from heat), add milk, icing sugar, cocoa and vanilla, stirring until smooth. Spread over flattened rice crispy mixture. Starting at wide end, roll up jelly-roll fashion, shaping and squeezing gently. Wrap in plastic and refrigerate for a few hours, until set. With a sharp knife, slice into 1/2 inch slices. You may have to use both hands to press knife down, since it’s not a sawing motion.

1 comment:

glen said...

did you take that picture?