Cocoa Krispie Peanut Butter Roll Cookies
My mom has had this recipe since the early 80s and I've enjoyed it a lot growing up. It's really great because it just uses some simple ingredients that you probably already have sitting in your pantry. It's also a nice change from the Rice Krispie dust blocks that get made so often. You will have to excuse my shitty camera, I think it's the second digital camera Kodak ever made, and also has a scratch on the lens.
- 175 ml - ¾ cup corn syrup
- 175ml - ¾ cup granulated sugar
- 175ml - ¾ cup peanut butter
- 30ml - 2tbsp butter
- 1125ml - 4 1/2 cups rice Krispies cereal
- 75ml - 1/3 cup butter
- 30ml - 2tbsp milk
- 350ml - 1 1/2 cups icing sugar
- 150ml - 2/3 cup cocoa
- Ok let's get the corn syrup and the granulated sugar into a pot on medium heat.
- Keep stirring while the sugar dissolves and JUST starts to bubble, I say JUST because you do not want this to boil, if you do it will later turn to rock and you will break all your knives and carve up your counter. This probably has to do with the whole science behind candy making and actual temptures, but all I know is to not let it boil.
- JUST after it starts to bubble kill the heat and add the peanut butter and 2tlbs of unsalted butter. Stir together until all the Peanut butter and butter has melted and your mixture is nice and smooth. You may have to move the pot back to the cooling stove burner for a second or two just to get it nice and smooth.
- Add in the Rice Krispie cereal about 3/4 cup at a time and mix it together until all the krispies are evenly coated with the sugary butter goodness.
- While still pretty warm dump the whole lot out onto some parchment or wax paper.
- Press it out into a rectangle shape until you have an even thickness of about 1/4' inch. Just make sure there are no holes or any overly thin parts.
- Ok now that that's done we point and laugh at the worlds most retarded cats. (yaya I couldn't resist adding the stupid pet pic, just deal)
- Now we turn our attention to the chocolate filling (everything is better with chocolate filling). Put the 1/3 cup butter into a clean pot with just a splash of milk.
- Melt the butter and sift in the icing sugar and cocoa (I just whisked it in because I don't have a strainer or a swifter so mine's a little lumpy)
- Stir that all together until you get a nice preamble paste.
- Bring it over to your Rice Krispie rectangle, and spread it evenly across the top.
- After all that it should be firm enough to start rolling. Start at the short end and start rolling fairly tightly inwards. If it starts to crumble apart on you just let it sit at room temperature for a bit longer and try again.
- Roll it all the way up until you have a nice round log, wrap that up with the parchment paper and chuck into the fridge for at least 1.5 hours.
- After it's firmed up in the fridge take it out and start chopping! I like to use an electric knife for this because it can be pretty sticky and tough. You can slice into what ever thickness you like, but I warn these are very rich and sweet so you may want thinner rather then thicker.
- There we go, mow down on the end pieces and store in single layers separated by paper so they don't stick in a container of some sort. I like to keep them at room temp so they are nice and chewy.