After a morning of fresh air and exercise on Ontario’s waters it’s time for a tasty snack! The challenge often is packing something that travels well, keeps for several days and is delicious. We love this snack from Christine U. of White Squall for Rice Crispie Chocolate Rolls.
Rice Crispie Chocolate Roll
By: Christine Utas, White Squall
1 cup corn syrup
1 cup sugar
1 cup smooth peanut butter
3 tbsp margarine
6 cups Rice Crispies
filling:
1/2 cup margarine or butter
3 tbsp milk
2 cups icing sugar
2/3 cup baking cocoa
1 tsp vanilla
In large pot, on medium heat, bring corn syrup and sugar to boil. Stir in peanut butter and margarine. Remove from heat; mix in Rice Crispies. Line a 14 X 18 inch cookie sheet with wax paper. Press rice crispie mix into cookie sheet, with buttered hands. In small pot, melt 1/2 c margarine (remove from heat), add milk, icing sugar, cocoa and vanilla, stirring until smooth. Spread over flattened rice crispie mixture. Starting at wide end, roll up in jelly roll fashion, shaping and squeezing gently. Wrap in plastic and refrigerate for a few hours, until set. With a sharp knife, slice into 1/2 inch slices. You may have to use both hands to press knife down, since it’s not a sawing motion. Keeps well in the fridge if you hide it. Wrap it up and make someone smile! (Freezes well too).
This recipe fits a large (14 X 18) cookie sheet. For a smaller cookie sheet use 3/4 cup for 1 cup measures and 4 1/2 cups Rice Crispies etc.
Do you have the perfect snack for the trail? Share your recipe here.