These Scotcharoos Pinwheels are chewy peanut butter bars rolled up with melt-in-your-mouth chocolate and butterscotch frosting. It’s a fun way to enjoy a classic favorite!
In Minnesota, scotcharoos are a go-to, never fail dessert that is loved by everyone. No matter the season or the reason, scotcharoos are a part of every get-together and celebration. Everyone makes them a little different but not matter the variety, there won’t be any left the time you leave.
Last summer, I found out that scotcharoos are not a classic in other states. My daughter’s out-of-state friends tried scotchroos for the first time and loved them so much that they asked for the recipe to bring home with them. So if you haven’t tried them yet, you really should!
After seeing my friend Tricia’s recipe for S’mores Rice Krispies Treats Pinwheels, I decided to try making scotcharoo pinwheels. It’s a NEW SPIN (pun intended) on classic treat everyone loves.
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Instead of making the scotcharoos in a 9×13 inch pan like I normally do, I made them in a jelly roll pan or a sheet pan covered with greased parchment paper.
After allowing the bars to cool and set a bit, I roll them up into a log. You want the bars to still be flexible enough to roll but not so soft that they will fall apart. Press any cracks and holes closed. Use a sharp knife to cut them into slices.
These Scotcharoos Pinwheels are a new spin on a classic favorite. The chewy, crispy peanut butter bars rolled up with the chocolate and butterscotch frosting will be hit at your summer picnics and cookouts!
- 6 cups rice krispies
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups butterscotch chips
Put the rice krispies in a large bowl and set aside.
Line a sheet pan with parchment paper allowing it to hang over the long sides. Grease and set aside.
Stir the light corn syrup and granulated sugar in a saucepan and bring to a boil over medium heat stirring often.
Remove from heat and stir in the peanut butter.
Pour over the rice krispies and stir to coat.
Press into the sheet pan.
Melt the chocolate chips and butterscotch chips in the microwave for 45 seconds on high. Stir and then continue heating and stirring in 15-second intervals until smooth.
Spread over the scotcharoos in the pan. Allow the scotcharoos and frosting to cool and set for a few minutes. Bars should be soft enough to still be flexible but not so soft that they will fall apart.
Slowly roll up the bars starting on the long sides removing the parchment paper as you go. Press and squeeze any cracks or holes shut.
Use a sharp knife to slice the scotcharoos roll into pinwheels.