Scotcharoos Pinwheels
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Scotcharoos Pinwheels

Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20
Author The Gunny Sack

Ingredients

Instructions

  • 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.

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