Norma Jean took the standard Scotcheroo formula and made it her own. Utilizing a jam move dish to make them more slender, she folded the Scotcheroos up into a log, and afterward cut them into pinwheels. Chocolate Scotcheroo Pinwheels! Virtuoso!
I bet 90% of ya’ll have effectively had a Scotcheroo in the course of your life, particularly on the off chance that you are from the Midwest. They are in each cookbook that I have from every one of the little houses of worship around my old neighborhood of St. Joe, Iowa. On the off chance that you take a gander at Pinterest, you will see tons of photos of these yummy Rice Krispie treats with the thick chocolate and butterscotch icing.
Mother made these for us various occasions when we were growing up. We took them to cook-outs with cousins, to chapel trips, and to Lake Okoboji (our mid year place to get-away). Later on throughout everyday life, Mom beginning getting extravagant and folding them into pinwheels, similar to this formula subtleties. She even carried them to Texas when her and Dad were as yet ready to visit us.
- 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.
Calories: 457kcal | Carbohydrates: 73g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 239mg | Potassium: 237mg | Fiber: 2g | Sugar: 57g | Vitamin A: 865IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 5.3mg