Roll:

Grease cookie sheet. Line with waxed paper and grease it (or use parchment paper and you don't have to grease either).

Melt corn syrup and white sugar in a large pot on medium heat. When mixture bubbles, remove from heat and add remaining "roll" ingredients. Mix well. Grease your hands well and spread krispie mixture on waxed (or parchment) paper and let get to room temperature.

Filling:

Mix all "filling" ingredients. Spread on krispie mixture and roll as for jelly roll (you want it to end up being a long roll, not short and fat). Wrap in new piece of waxed paper and let sit in fridge for about 15 minutes. Slice in about 24 pieces when cool (use a very sharp knife with a sawing motion so it doesn't crumble). Store in the fridge. It also freezes very well. Enjoy!