Rice Krispie Roll

This is a favourite of my niece, Jacquie, who reminded me recently that I have not made it for some time.  Don't worry, Jacquie, it'll be waiting when you visit next time!

175 ml. corn syrup                               75 ml. butter or margarine                           
175 ml. sugar                                       30 ml. milk
175 ml. peanut butter                            350 ml. icing sugar
30 ml. butter or margarine                     150 ml. cocoa
1125 ml (4 1/2 cups) Rice Krispies

1. Cook corn syrup and sugar over medium heat until the sugar dissolves and mixture bubbles. Remove from heat, blend in peanut butter and 30ml. butter.  Add Rice Krispies, stir until well coated.  Press mixture firmly into greased 2.5 L (15 x 10 x 3/4") jelly roll pan.

2.  Melt remaining butter with milk over low heat.  Remove from heat, sift in icing sugar and cocoa.  Blend thoroughly.

3.  Remove Rice Krispies mixture from pan, spread evenly with cocoa mixture.  Starting at short end, roll up to form a log.  Wrap in greased wax paper and refrigerate until firm.  Remove 30 minutes before serving. Cut into 1.25 cm (1/2") slices.