1 cp corn syrup
1 cp sugar
1 cp peanut butter
3 tbsp butter
6 cp rice krispies

1/2 cp butter (softened)
2 cp icing sugar
1 cp cocoa
1/4 cp water
1 tsp vanilla

Put syrup, sugar, peanut butter and butter in saucepan – bring to boil over medium heat. Stir constantly and remove. Mix in rice cereal. Place waxed paper on counter. Press mixture into rectangle about 10×15 inches. Let stand for 15-20 minutes before putting on filling. Edges room temp, centre warm.

Put all 5 filling ingredients into a bowl and beat on med speed til smooth, adding a bit more water if too thick to spread. Spread over rice mixture. Roll starting at narrow end using waxed paper to help. Wrap in plastic and chill. Slice thinly to serve.