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.
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!
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 43 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 9.4mg||3 %|
|Sodium 107.2mg||4 %|
|Potassium 38mg||1 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 43.2g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 212
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