Rice Crispy Chocolate Rolls

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

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 Krispies.
-Line a 14x18 inch cookie sheet with wax paper. Press Rice Krispie 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 Krispie mixture.
-Starting at wide end, roll up in jelly-roll fashion, shaping and squeezing gently.
-Refrigerate for a few hours (or freeze till hard)
-Slice and enjoy