Butterscotch Brownie Pinwheels |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 60 |
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A neighbor gave the recipe for these rich chewy treats to my mother when I was still in grade school, and I've been preparing them each Christmas for over 30 years. The pinwheel effect makes them extra special to share. Ingredients:
1 cup semisweet chocolate chips |
4 tablespoons butter, divided |
1 can (14 ounces) sweetened condensed milk |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
confectioners' sugar |
1 cup butterscotch chips |
1/2 cup chopped walnuts |
Directions:
1. Grease a 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with cooking spray. Set aside.
2. In a microwave, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla. Spread into prepared pan.
3. Bake at 325° for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack.
4. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice. Yield: 5 dozen.
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