Crispy Chocolate Log Recipe

5 3 7
Crispy Chocolate Log Recipe
Crispy Chocolate Log Recipe photo by Taste of Home
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Crispy Chocolate Log Recipe

Read Reviews
5 3 7
Publisher Photo
"Our teacher challenged our class to use the microwave for more than defrosting and reheating leftovers," write Michael Saunders and Andy Lyness of West Delaware Middle School in Manchester, Iowa. "This crispy jelly roll is one of our favorite microwave recipes."
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (10 ounces) large marshmallows
  • 1/4 cup butter, cubed
  • 1/4 cup peanut butter
  • 5-1/2 cups crisp rice cereal
  • 1-1/3 cups semisweet chocolate chips
  • 3/4 cup butterscotch chips

Directions

Line a 15-in. x 10-in. x 1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan.
In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Crispy Chocolate Log in Quick Cooking November/December 1999, p42

Nutritional Facts

1 slice: 429 calories, 20g fat (12g saturated fat), 13mg cholesterol, 246mg sodium, 63g carbohydrate (42g sugars, 2g fiber), 5g protein.

  • 1 package (10 ounces) large marshmallows
  • 1/4 cup butter, cubed
  • 1/4 cup peanut butter
  • 5-1/2 cups crisp rice cereal
  • 1-1/3 cups semisweet chocolate chips
  • 3/4 cup butterscotch chips
  1. Line a 15-in. x 10-in. x 1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan.
  2. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Crispy Chocolate Log in Quick Cooking November/December 1999, p42

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Reviews forCrispy Chocolate Log

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jeanemed User ID: 1512060 238015
Reviewed Nov. 24, 2015

"Yummy!"

MY REVIEW
patriroqt User ID: 5833626 28477
Reviewed Feb. 25, 2011

"this recipe was a hit! i would definitely make it again. i might try what the other rater did and use peanut butter instead of butterscotch, but it was good as is. it was very sticky so make sure to use plenty of cooking spray"

MY REVIEW
joedebfry User ID: 265172 62526
Reviewed Apr. 20, 2010

"Fun, easy treat to make for kids--grown up kids like it, too! Instead of butterscotch chips, I add 1/4 cup peanut butter."

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