Rice Krispie Rolls

Sweet and chewy, chocolatey and peanutty.  Rice Krispie Rolls will be a favourite for pot-lucks and in the lunch box.  They will disappear quickly.

For this recipe, you need to get all of the tools and utensils out, and prepare all of the ingredients before you start the cooking. Then you won’t be running around looking for the sharp knife, or panicking because you forgot to chop up the peanuts.

Print Recipe

Prep Time15 mins

Cook Time15 mins

Wait Time40 mins

Total Time1 hr 10 mins

Course: Sweets

Keyword: Rice Krispie Roll

Servings: 30 pieces

Author: From Your Mom – Cindy

Ingredients

• 5 cups Rice Krispies
• 1 cup chocolate chips (I use semi-sweet)
• ¾ cup salted peanuts, coarsely chopped (of course, you can use unsalted if you want)
• ¾ cup sugar
• ¾ cup corn syrup
• ¾ cup peanut butter
• 2 tbsp. margarine

Instructions

• Prepare everything so it all comes together in the end.

  a. Measure the Rice Krispies into a bowl.

  b. Measure the chocolate chips and place in a microwave safe bowl (or into a double boiler to melt on the stove if you don’t have a microwave). Note: If you are using a double boiler, you can start melting the chocolate chips now. I think it may take longer this way than in the microwave and you can easily keep the chocolate warming in the top of the double boiler. You can start on medium high until the water boils and then turn it down to low to maintain the heat.

  c. Measure and chop the peanuts and put in a bowl with a spoon for sprinkling.

  d. Get out your 10 x 15-inch baking sheet (one with low, ½-inch sides, I think this is called a jelly roll pan), and line it with waxed paper. Note: The original recipe said you could use waxed paper or saran wrap. I think it would be hard to keep saran wrap in place while trying to roll it out. I save the waxed paper from cereal and use that for all my waxed paper needs!!

  e. Get out your rolling pin, a ruler, a sharp knife and a couple of silicon spatulas.

  f. Place your large, 4-quart saucepan on the stove, and measure the sugar and corn syrup into it.

  g. Measure the peanut butter and leave in the measuring cup for now.

  h. Put the margarine on top of the peanut butter in the measuring cup with a silicon spatula ready.

  That is your 12-15 minutes of prep time. You are now ready to start cooking!
• Turn the element on to just below medium. I have 7 settings for my elements, so 4 is exactly the middle. I set the element to 3.
• Place the saucepan with the sugars on it.
• At the same time, start melting the chocolate in the microwave. Heat in 20-30 second increments, stirring with a silicon spatula as it starts to melt.
• Keep stirring the sugars on the stove until it is melted, but not boiling. This takes about 5 minutes. Just take breaks to check on and stir the chocolate chips.
  
• When the sugars are melted, add the peanut butter and margarine. Turn the element off, but leave the saucepan on the warm element. Mix until blended.
• Add the Rice Krispies and mix in until they are all coated.
• The chocolate should be nice and melted by now. Just leave in the microwave to keep warm.
• Now you have to work fairly quickly so the Rice Krispie mixture doesn’t cool off too much. Otherwise, it will be hard to roll and will crack, and you’ll get mad and wonder how anybody can do this, and you’ll never make it again. That’s why it’s important to get EVERYTHING prepared ahead of time.
• Pour the Rice Krispie mixture onto the waxed-paper lined pan, scraping out the saucepan with a silicon spatula.
• Use the spatula, your hands and the rolling pin to quickly press the mixture to the edges of the pan.
  
• Take the chocolate out of the microwave and pour it onto the base in the pan, scraping out the bowl with another silicon spatula. Spread it out to the edge of one long side, and to within about ½ inch of the other long side. Spread it almost to the edge of the short sides; it will squeeze out some as you roll it.
  
• Sprinkle the chopped peanuts evenly on top of the chocolate.
  
• Now use the ruler to cut the thing in half on the long sides, so you will have 2 pieces that are 10 inches by 7½ inches. Cut right through the waxed paper.
  
• Put one half aside on the counter and roll up the other half fairly tightly. Start at the 7½-inch side that has the chocolate spread right to the edge. You left ½ inch on the other edge so the chocolate could be sealed inside and not make a mess. Use the waxed paper to help roll it.
• Set this aside and do the same with the other half.
• Now you can squeeze them and shape them. You can lengthen them a little bit this way.
  
• Discard the waxed paper and put the pan with the two rolls in the fridge for about 35-40 minutes. This is the ideal time. Any shorter and it will be too soft and messy to cut. Any longer and it will be rock hard and impossible to cut! DON’T leave them on the waxed paper. I did that once, and the waxed paper was stuck right onto the rolls. Yuck!
• Take the rolls out of the fridge and slice them in about ½-inch widths. Put them all back in the fridge to set up for another 30-40 minutes. Of course, you should try them first; the end slices are probably kind of wonky, so you can eat some of those.
  

 

After they are set, you can store them in a container on the counter, so they are nice and chewy to eat. They will probably be fine on the counter for a week or two (mine never last more than 4 or 5 days). Or you can keep them in the fridge and bring them out a half hour before eating them. And they will freeze just fine.

Makes 30-35 sweet, yummy rolls, depending on how much you were able to lengthen them and how thick you cut them.

If you don’t want them all to disappear in one day, you might have to hide them in the vegetable drawer!

ENJOY!