Scotcharoos pinwheels are a peanut butter rice krispies roll recipe that combines crispy rice cereal, peanut butter, sugar, and corn syrup then topped off and rolled with melted butterscotch and chocolate. When I think of comfort food, I think of these scotcharoos pinwheels. I encountered the rolled-up versions of my favorite no-bake treat, scotcharoos, last year. One of my mom's good friends brought these over for us to eat, and we adult children almost got into a fistfight over the last one sitting in the bottom of the bucket.
These scotcharoos pinwheels are so easy to make in large batches and stack up in containers to take to a potluck, cattle show, or swim meet. Unlike the peanut butter rice krispies with chocolate topping, these peanut butter scotcharoos stack easily and transport so well.
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Scotcharoos Pinwheels Ingredients
The same ingredients as the standard Stacharoos with the roll-ups. I just go ahead and double the recipe for the roll-ups based on the almost fist fight I was in at home.
The ingredients you will need for the peanut butter rice crispy roll ups are:
- White Corn Syrup
- Peanut Butter
- Sugar
- Rice Cereal
- Chocolate Chips
- Butterscotch Chips
How to Make Peanut Butter Rice Krispy Treat Rollups
Begin making the scotcharoos pinwheels by combining the peanut butter, corn syrup, and sugar in a large dutch oven over medium heat. As it heats, the peanut butter, syrup, and sugar will become smooth.
Turn the heat off and start adding the crispy rice cereal. Add the cereal a third at a time, stirring it in a bit at a time.
I have tried making this by spreading the peanut butter rice krispies out in a jellyroll pan, but I really like spreading it out in three smaller amounts on parchment or wax paper. Flatten it thick and let it cool completely.
While the peanut butter Krispies are cooling, mix together the chocolate chips and the butterscotch chips in a microwave-safe bowl, 30 seconds at a time.
Pour the melted chips over the peanut butter Krispies. Spreading them out over each of the three sections all the way to the edge.
When the chocolate is also cooled, it is time to start rolling the scotcharoos pinwheels.
Start from the edge. It will break a little but just keep rolling.
Then start slicing the pinwheels. I make mine around a half to an inch in width.
Keep slicing and snacking on the end pieces. Those are the best pieces.
How to Store Scotcharoos
These will be easy to stack and take to the state fair, soccer game or pitch-in. Trust me, I know. I fill a large rubbermaid container with 48 scotcharoos pinwheels. Here is how to store these sliced peanut butter and chocolate bars.
- Counter-Top - Stack these in a plastic container with wax or parchment paper between each layer. Keep on the counter for up to a week.
- Refrigerator - In the heat of the summer, keeping these in the plastic container in the fridge will keep them from melting.
- Freezer - These can be frozen but will lose some of their crispy consistency.
No-Bake Dessert Recipes
If you want to enjoy the traditional scotcharoos, I got those too. But meanwhile, you may want to just throw these scotcharoos pinwheels together. If you are looking for even more no-bake desserts, I have you covered there too. These are a few of my favorite no-bake dessert recipes.
๐ Recipe
Scotcharoos Pinwheels
Ingredients
- 2 cups peanut butter
- 2 cups corn syrup
- 2 cups sugar
- 12 cups crispy rice cereal
- 1 bag chocolate chips, 12-ounce bag
- 1 bag butterscotch chips, 12-ounce bag
Instructions
- In a Dutch oven over medium heat, combine the peanut butter, corn syrup, and sugar. Stir until the mixture is smooth and not at all granular.
- Add the crispy rice cereal four cups at a time, stirring to combine.
- When completely combined, spread out in three piles on parchment or wax paper. Spread out to thin rectangles and let cool.
- In the microwave in a microwaveable bowl, heat the chocolate and butterscotch chips together in 30-second intervals, stirring until completely melted.
- Pour over each of the three peanut butter crispy rice pieces. Spread completely out to the edges.
- When cooled, starting rolling up from one edge until completely rolled up.
- Cut in a half to one-inch slices.
Video
Nutrition
linked to Weekend Potluck
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This recipe was delicious and relatively easy to make. I will definitely be making again!