Hi Linda,

Here's a recipe that looks like you're describing but I don't know about the end of the instructions. I'd appreciate it if you could rework the instructions to what you know works and repost it for us.

Betsy

Butterscotch Pinwheels
From: Cookbook USA CD

1 cup (6 oz. pkg.) semi-sweet chocolate chips
2 tbsp. shortening
1 (15 oz.) can sweetened condensed milk
1 cup flour
1 tsp. pure vanilla
1/2 cup chopped walnuts or pecans

Butterscotch Filling:
1 cup (6 oz. pkg.) butterscotch chips
2 tbsp. shortening

Melt chocolate and shortening in top of double boiler over boiling water. Remove from heat. Add milk, flour and vanilla and blend well. Spread in 15"x10"x1" jelly roll pan which has been lined with waxed paper and greased. Bake at 325 degrees for 8 minutes. Prepare filling while baking. Immediately turn out chocolate base onto a towel which has been sprinkled with confectioner's sugar. Spread with filling.

Filling:
Melt butterscotch chips with shortening in top of double boiler over boiling water. After filling is spread over base dough, sprinkle with nuts. Roll up, starting with 15" side. Wrap; chill 6 hours or overnight. Cut into 1/4" slices.

I'M NOT SURE ABOUT THESE ADDITIONAL INSTRUCTIONS THAT APPEARED AFTER THE SLICING - I don't think the slices need to be bakes: Bake for approximately 8 minutes in a 325 degree oven.

Yield: approximately 5 dozen pinwheel cookies.