Rice Krispie Roll

This recipe is my Grandma V's recipe. I grew up loving it. Since Grandma has been gone, my sweet cousin Em has carried on the tradition by making two logs each year for our family reunion. One for me and one for the rest of the family. It's the best!

Grandma's Rice Krispie Roll
3/4 cup corn syrup

3/4 cup white sugar

3/4 cup peanut butter

4 1/2 cups Rice Krispies

1/3 cup butter

1 1/2 cups icing sugar

2/3 cup cocoa

1. Heat corn syrup, sugar and peanut butter over medium until smooth and runny. Stir into rice krispies. Spread as thinly as possible on a baking sheet covered in parchment paper. Chill.

2. Sift together icing sugar and cocoa.

3. Melt butter. Pour into icing sugar and cocoa mixture. Stir until well combined. Spread over rice krispies, as thinly and evenly as possible.

Roll into a log. Chill and cut into 1/2 inch slices.

**After writing this post, and hearing from Lisa, I realized that the directions for this step were not clear enough.

If you DO try to make it, I suggest cutting it in half before rolling it, to make two smaller rolls rather than one large roll. Cut it in half down the middle so you have two squares rather than one large rectangle. Then, roll from the inside toward the outside edge so the chocolate layer will be enclosed in the rice krispies. It will work out better and look nicer. In the picture below, half of the sheet has already been cut off and rolled and the part that is currently being rolled is just one half of the original sheet.

Also -- if possible, try to do the rolling when you have an extra set of hands around. It is helpful to have one person rolling and one person piecing the log together as you go, or else it might fall apart and look very patch-like.

If you are having trouble with the rice krispies sticking to your fingers, you might want to place a cup of cold water beside you, so that you can dip your hands into it occasionally as you roll.

Make an extra one, just in case you've got someone like me hanging around :)