1 cup corn syrup
1 cup sugar
1 cup smooth peanut butter
3 Tbsp. margarine
6 cups rice crispies
Filling:
1/2 cup margarine or butter
3 Tbsp milk
2 cups icing sugar
2/3 baking cocoa
1 tsp. vanilla
-In a large pot, on medium heat, bring corn syrup and sugar to a 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 margarine, remove from heat and add milk, icing sugar, cocoa and vanilla, stir until smooth.
-Spread over flattened rice crispy mixture.
-Starting at wide end, roll up jelly-roll fashion, shaping and squeezing gently.
-Refrigerate for a few hours (or freeze till hard)
-Slice and enjoy
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