Chocolate Scotcheroo Pinwheels

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!

Scotcheroos

I bet 90% of y’all 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 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.

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.

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
• sugar
• white syrup
• peanut butter
• chocolate chips and butterscotch chips

How to make Chocolate Scotcheroos:

Boil sugar and syrup. Bring sugar and syrup to a boil in medium sauce pan. Remove from heat and stir in peanut butter. 

Add Rice Krispies. Add Rice Krispies to a bowl and pour the peanut butter mixture over the top. Stir to combine.

Spread Rice Krispie mixture in a pan. 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.

Make topping. Melt chocolate chips and butterscotch chips together. You can use double boiler or microwave on 50 percent power, stirring frequently to prevent burning.

Add topping to scotcheroos. Spread chocolate over Rice Krispie mixture. Let pan sit for approximately 30 minutes.

If making pinwheels: 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. Wait until chocolate sets before slicing.

Recipe Tips:

1. Make the recipe in a jelly roll pan.
2. Let them set up on your countertop – approximately 20-30 minutes.
3. Gently roll them, as detailed below.
4. As you roll, squeeze them together with your hands.
5. Once you finish rolling, let them set up again.
6. Slice the roll into at least 20 pinwheels.

If you have little ones at home, making these Chocolate Scotcheroo Pinwheels is genius because there is 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.

Try these cookies next: M&M Monster Cookies

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue