Ring - O - Chocolate Roll
Ingredients
- 175 ml or 3/43/4 ml corn syrup
- 175 ml or 3/43/4 ml granulated sugar
- 175 ml or 3/43/4 ml peanut butter
- 30 ml or 22 ml butter or margarine
- 1.25 L or 55 L Rice Krispies* cereal
- 500 ml or 22 ml semi-sweet chocolate chips melted
- 125 ml or 1/21/2 ml finely chopped peanuts (optional)
Directions
1. In large saucepan over medium heat, cook corn syrup and granulated sugar until sugar dissolves and mixture comes to a boil. Remove from heat.
2. Blend in peanut butter and butter. Add cereal, stirring until well coated. Press mixture evenly and firmly into buttered 40 x 25 x 2 cm (15 x 10 x 3/4") jelly roll pan.
3. Spread melted chocolate evenly over cereal mixture almost to the edges. Sprinkle peanuts evenly over chocolate. Cut cereal mixture in half crosswise. Starting with cut edge, roll each half in jelly roll fashion to form 2 rolls.
4. Wrap each roll tightly in plastic wrap or waxed paper. Refrigerate until firm. Remove from refrigerator about 20 minutes before cutting and serving. Cut into 1 cm (1/2") slices.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
