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Elaine's Rice Crispy Chocolate Roll Recipe

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This recipe for Elaine's Rice Crispy Chocolate Roll is from The Rehoboth United Reformed Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
10oz package mini marshmallows (about 290 grams of marshmallows)
¼ cup butter
¼ cup smooth peanut butter
6 cups of crisp rice cereal
1 ¼ cup semi sweet chocolate chips
⅔ cup butterscotch chips

Directions:
Directions:
Line a 15x10 (approx.) pan with waxed or parchment paper. Grease the paper and set aside.
In a large, microwave safe bowl, combine the marshmallows, butter, and peanut butter. Cover and microwave on high for 2 minutes; stir until well combined.
Stir in the crisp rice cereal until well coated. Spread into the prepared pan (use hands greased with butter to aid if needed).
In a smaller microwave safe bowl, combine chocolate chips and butterscotch chips. Microwave, uncovered, on high for 2 minutes (as microwaves differ n power watch very closely- or use smaller time increments to just melt the chocolate)...Stir.
Spread the melted chocolate over the marshmallow rice mixture to within 1 inch of edges.
Roll up jelly-roll style starting with a long edge (use the paper to help roll once started).

Place seam side down on a tray. Place in fridge to harden for at least ½ hour.

Slice into ½ - 1 inch slices...Enjoy!

Personal Notes:
Personal Notes:
I've made this without peanut butter- increase normal butter.
I've also made this with gluten free crisp rice cereal.
You can also omit butterscotch chips if desired...add more chocolate.

 

 

 

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