3/4 c. corn syrup
3/4 c. granulated sugar
3/4 c. peanut butter
2 tbsp. butter
4 1/2 c. Kellogg's Rice Krispies cereal
1/3 c. butter
2 tbsp. milk
1 1/2 c. icing sugar
2/3 c. Fry's cocoa

Cook corn syrup and granulated sugar over medium heat until sugar dissolves and mixture bubbles. Remove from heat; blend in peanut butter and 2 tablespoons butter. Add Rice Krispies; stir until well coated. Press mix firmly into buttered 15 x 10 x 3/4 inch jelly roll pan.

Melt 1/3 cup butter with milk over low heat. Remove from heat; sift in icing sugar and Fry's cocoa. Blend thoroughly.

Remove Rice Krispies mixture from pan; spread evenly with cocoa mix. Starting at short end, roll up to form a log. Wrap in greased wax paper; refrigerate until firm. Remove 30 minutes before serving; cut into 1/2 inch slices.