05-24-2017, 05:04 PM
(This post was last modified: 05-24-2017, 05:05 PM by ComeDayGoDay.)
I am thinking about making this as end of year teacher's gifts, and for memorial day. The photo makes them look good! It's probably not something I would normally make (I bake a lot), but I made homemade butterscotch syrup and need something to do with it since I made a lot. I'm hoping that substituting out the butterscotch chips with the syrup (not exact amounts) will work...we shall see!
**Scotcharoos Pinwheels**
*Ingredients
-6 cups rice krispies
-1 cup light corn syrup
-1 cup granulated sugar
-1 cup peanut butter
-11⁄2 cups semi-sweet chocolate chips
-11⁄2 cups butterscotch chips
*Instructions
Total time
45 mins
Cook time
15 mins
1. Put the rice krispies in a large bowl and set aside.
2. Line a sheet pan with parchment paper allowing it to hang over the long sides. Grease and set aside.
3. Stir the light corn syrup and granulated sugar in a saucepan and bring to a boil over medium heat stirring
often.
4. Remove from heat and stir in the peanut butter.
5. Pour over the rice krispies and stir to coat.
6. Press into the sheet pan.
7. 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.
8. 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.
9. 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.
10. Use a sharp knife to slice the scotcharoos roll into pinwheels.
**Scotcharoos Pinwheels**
*Ingredients
-6 cups rice krispies
-1 cup light corn syrup
-1 cup granulated sugar
-1 cup peanut butter
-11⁄2 cups semi-sweet chocolate chips
-11⁄2 cups butterscotch chips
*Instructions
Total time
45 mins
Cook time
15 mins
1. Put the rice krispies in a large bowl and set aside.
2. Line a sheet pan with parchment paper allowing it to hang over the long sides. Grease and set aside.
3. Stir the light corn syrup and granulated sugar in a saucepan and bring to a boil over medium heat stirring
often.
4. Remove from heat and stir in the peanut butter.
5. Pour over the rice krispies and stir to coat.
6. Press into the sheet pan.
7. 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.
8. 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.
9. 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.
10. Use a sharp knife to slice the scotcharoos roll into pinwheels.