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
1/3 c. butter
2 tbsp. milk
1 1/2 c. powdered sugar
2/3 c. cocoa

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

2. Melt 1/3 cup butter and milk over low heat. Remove from heat and sift in powdered sugar and cocoa. Blend thoroughly.

3. Remove Rice Krispies mix from pan. Spread evenly with cocoa mix. Starting at short end, roll to form a log. Wrap in greased wax paper, refrigerate until firm. Remove 30 minutes before serving and cut into slices.