Norma Jean took the standard Scotcheroo recipe and made it her own. Using a jelly roll pan to make them thinner, she rolled the Scotcheroos up into a log, and then sliced them into pinwheels! Chocolate Scotcheroo Pinwheels! Genius!
I bet 90% of ya’ll have already had a Scotcheroo in your lifetime, especially if you are from the Midwest. They are in every cookbook that I have from all the little churches around my hometown of St. Joe, Iowa. If you look at Pinterest, you will see lots and lots of pictures of these yummy Rice Krispie treats with the thick chocolate and butterscotch frosting.
Mom made these for us numerous times when we were growing up. We took them to cook-outs with cousins, to church outings, and to Lake Okoboji (our summertime vacation spot). Later on in life, Mom starting getting fancy and rolling them into pinwheels, like this recipe details. She even brought them to Texas when her and Dad were still able to visit us.
The standard ingredients are the same for the scotcheroo bars and pinwheels. But the quantities are adjusted for the pinwheels, if you are comparing this recipe to one you might already have.
- Rice Krispies
- white syrup
- peanut butter
- chocolate chips and butterscotch chips
The actual bars come together in just 15 minutes or so. To make them into pinwheels, there are a few extra steps.
- Make the recipe in a jelly roll pan.
- Let them set up on your countertop – approximately 20-30 minutes.
- Gently roll them, as detailed below.
- As you roll, squeeze them together with your hands.
- Once you finish rolling, let them set up again.
- Slice the roll into at least 20 pinwheels.
My kids were tickled pink that I made Grandma’s recipe. It had been a long time! And this was the first time that I did Mom’s pinwheel trick, with the help of my sis who makes these a lot for her kids and grandkids. I actually made them twice because Zach told me that Grandma’s had a more defined “swirl” in the middle. The second time I made them, I added more frosting and let them sit a little longer before rolling them. I would say that the swirl was slightly better, but maybe not that noticeable. Grandma obviously had a secret she wasn’t sharing. 🙂
If you have little ones at home, making these Chocolate Scotcheroo Pinwheels is genius because there is less mess.
- chocolate frosting –> little fingers –> giant mess
- pinwheels –> little fingers –> less mess 🙂
These bars are best at room temperature. You can store them in the refrigerator, but they will be REALLY hard to bite into, so be sure to let them adjust to room temp before serving.
They freeze great too! I made them twice, so the second recipe is in my freezer at the moment.
Please let me know if you try these Chocolate Scotcheroo Pinwheels, and how you like them (or not)! You can stay up to date with SueBee Homemaker by signing up for post updates (top right-hand corner of my blog) or liking my Facebook Page. I’m also sharing tidbits of my life on Instagram. 🙂
- 9 cups Rice Krispies
- 1.5 cups sugar
- 1.5 cups light corn syrup
- 1.5 cups peanut butter
- 12 oz. semi-sweet chocolate chips
- 12 oz. butterscotch chips
Bring sugar and syrup to a boil in medium sauce pan. Remove from heat and stir in peanut butter.
Measure out Rice Krispies in large mixing bowl. Pour mixture over top and stir to combine.
Grease a large jelly roll pan, and spread Rice Krispie mixture evenly, pressing down firmly with your hands. Make sure your hands have oil or butter on them to prevent sticking.
Melt chocolate chips and butterscotch chips together. You can use double boiler or microwave on 50 percent power, stirring frequently to prevent burning.
Spread chocolate over Rice Krispie mixture. Let pan sit for approximately 30 minutes.
To roll into pinwheels, make sure your hands have plenty of oil/butter on them. Starting at one side of pan, roll scotcheroos up into a large log, pressing as you roll. There may be some chocolate that seeps out, but that is ok.
Let pan sit again to set up. You can also place in refrigerator for 15-20 minutes until they are ready to slice.
Once the log is set, slice into approximately 15 pieces. Place in airtight container, layering with parchment paper. Store in refrigerator to fully set up. Remove for 30 minutes before serving or they will be too firm to eat.