Chocolate Covered Rice Krispie and Dried Fruit Sushi Rolls
rec.food.cooking (2002)
From: Trevor Hooper

Have ready a Sushi Rolling Mat placed inside a large Ziploc bag and rubbed with a little margarine.

Make one recipe of Rice Krispie Squares according to the directions on the box. Do not press them into a pan. Pat a 1/2 inch layer of the Rice Krispie mixture onto the mat. Make the square as wide as the mat and about 2/3rds as long. Lay a row of dried fruit across the layer of rice about 3/4 of an inch wide (you could use dried apricots, peaches, cranberries, pineapple, peaches, whatever strikes your fancy).

Use the rolling mat to shape the Rice Krispies into a roll enclosing the fruit. Set aside the roll and repeat the procedure until the Rice Krispie mixture is used up.

While the rolls are cooling, make the chocolate glaze:

Mix together in a small pan over simmering water, stirring gently:

5 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup butter
1 tablespoon white corn syrup
1 tablespoon water
When the mixture is just melted, stir in:
1/4 cup more of butter

Let the mixture cool until it is the consistency of thick cream. Pour it into a flat dish wide enough to accommodate the rolls and roll them in the glaze and set aside on a piece of plastic wrap until the glaze hardens. Cut the rolls into slices and serve.