RICE CRISPY CHOCOLATE ROLL

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

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. Keeps well in fridge if you hide it. Wrap it up and make someone smile! (freezes well too)

This recipe fits a large (14 x 18) cookie sheet. For a smaller cookie sheet, use ¾ cup for 1 cup measures and 4 ½ cups Rice Crispies etc.