When I was growing up, there were few breakfast cereals on store shelves, unlike today, with shelf after shelf lined with them. Despite all the choices today, two of the cereals I ate as a kid are still around – Corn Flakes and Rice Krispies.
Thanks to the “Snap, Crackle and Pop” characters from the Rice Krispies TV commercials, that cereal has been a longtime favorite. However, it wasn’t until I was a teenager that I first remember Rice Krispies being used to make treats or desserts.
The cookie-like treats made with the cereal, marshmallows and butter and cereal are popular with children. Even adults, though, will love this Crispy Chocolate Log recipe – a variation of the favorite Rice Krispies treat.
Not only is it tasty, but it’s quick and easy to make. The recipe also makes a lot, so it’s great to make for your upcoming holiday parties.
CRISPY CHOCOLATE LOG
1 (10-ounce) package large marshmallows
1/4 cup margarine or butter
1/4 cup creamy peanut butter
6 cups crisp rice cereal
1 can chocolate fudge frosting
Line a 15-by-10-by-1-inch baking pan with foil; grease lightly. In a large saucepan over medium heat, melt marshmallows, margarine and peanut butter, stirring constantly until mixture is smooth. Remove from heat. Add cereal; stir until evenly coated.
Press mixture evenly into greased and foil-lined pan. Spread frosting over cereal mixture to within 1-inch of edges.
Starting with longest side, roll up jelly-roll fashion, peeling foil away from cereal mixture. Wrap roll in foil or plastic wrap. Store in refrigerator, seam side down, about 1 hour until firm.
Cut into 1/2-inch slices to serve. Makes 30 slices.
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